Ingredients

1 pound of crab meat

2 tablespoons butter

1/2 cup sherry wine

2 tablespoons flour

2 cups light cream

salt and pepper

2 packages of frozen asparagus

1 cup whipped cream

4 tablespoons grated Parmesan cheese

Preparation

  1. Saute crab meat lightly in butter. Add sherry and simmer until reduced by one-half. 2. Add flour and cream, season and cook until thickened. Fork stir, keeping crab in lumps. 3. Cook and drain asparagus. 4. Place asparagus in bottom of a buttered casserole. Pour crab mixture over asparagus, spread with whipped cream, sprinkle with cheese and brown under a low flame.