Ingredients
6 T Butter
4 T chopped onion
4 T chopped Green pepper
1 bunch chopped scallions, incl tops
2 T chopped parsley
1 cup sliced fresh mushrooms
2 T flour
1 1/2 cup milk
1 t salt
1/8 t pepper
1/4 t ground mace
dash tobasco
1 cup half and half
1 1/2 cup cooked crab meat
3 T dry sherry
Preparation
In a medium skillet heat 4 T butter, add onion, parsley, green pepper, scallions and mushrooms. Saute until soft - set aside. In a large saucepan make cream sauce using the remaining 2 T of butter, flour, salt and pepper and milk. Add half and half and bring to a boil stirring constantly. Reduce heat and add crab meat until thoroughly warmed. At the last minute add the sherry and serve.
