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Categories:
hearts shelled crab button mushrooms milk sherry parsley butter flour Worcestershire sauce Parmesan cheese salt
Viewed: 5 - Published at: 3 months agoIngredients
- 1 1/2 c. cooked artichoke hearts, drained
- 1/2 to 3/4 lb. shelled crab
- 1/2 lb. button mushrooms, sliced
- 3/4 c. milk
- 1/4 c. dry sherry
- 2 Tbsp. chopped parsley
- 3 Tbsp. butter
- 3 Tbsp. flour (all-purpose)
- 1 Tbsp. Worcestershire sauce
- 1/2 c. grated Parmesan cheese
- salt and pepper to taste
Method
- Arrange artichoke hearts in a buttered shallow 2-quart baking dish.
- Top evenly with crab.
- Melt butter in a 1 1/2 or 2-quart pan over medium heat.
- Add mushrooms and cook, stirring often, until mushrooms are soft and liquid has evaporated.
- Blend in flour and stir until bubbly.
- Remove from heat.
- Gradually add milk and broth, stirring constantly.
- Return to heat; cook, stirring, until sauce boils and thickens.
- Stir in Worcestershire sauce and sherry. Pour sauce over crab mixture.
- Sprinkle with cheese and bake 30 minutes at 375°.
- Sprinkle parsley on top.
- Serves 4.
