Recipe for Crab Lorenzo


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 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish


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.

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