Crab Lorenzo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FAVORITE RESTAURANTS, BON A
4 large: Mushrooms, minced
1: Shallot, minced
1 centiliter: Garlic, minced
1/2 Stick: butter,
1/2 cup: Flour,
3 cup: Half and half,
2 tbsp: Chives, chpd
1 large: Bay leaf,
1 tbsp: Worcestershire sauce,
1/4 cup: White wine,
Salt and pepper,
3/4 lbs: Crabmeat,
6 slice: French bread, toasted, to 8
1 1/2 cup: Hollandaise sauce,
Parsley, chpd, garnish
Lemon slices, garnish
Directions:
Arthurs, Dallas, TX Saute mushrooms, shallots, and garlic in butter
until transparent. Remove from heat and mix in flour. Over low heat,
slowly stir in half and half. Cook until smooth, 3-4 mins. Add
chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to
taste. Bring to boil. Simmer 30 mins. Remove bay leaf. Add crabmeat
and cook 3-4 mins. Arrange toast slices on heatproof platter. Spoon
hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil
until lightly browned, 1-2 mins. Garnish with parsley and lemon. S:
Fav Rest Rs, Bon A
Source from luhu.jp
until transparent. Remove from heat and mix in flour. Over low heat,
slowly stir in half and half. Cook until smooth, 3-4 mins. Add
chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to
taste. Bring to boil. Simmer 30 mins. Remove bay leaf. Add crabmeat
and cook 3-4 mins. Arrange toast slices on heatproof platter. Spoon
hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil
until lightly browned, 1-2 mins. Garnish with parsley and lemon. S:
Fav Rest Rs, Bon A
Source from luhu.jp