Title: Crab Lorenzo
Categories: Seafood Appetizer
Yield: 6 Servings
| FAVORITE RESTAURANTS, BON A |
| 4 | lg | Mushrooms, minced |
| 1 | | Shallot, minced |
| 1 | cl | Garlic, minced |
| 1/2 | | Stick butter |
| 1/2 | c | Flour |
| 3 | c | Half and half |
| 2 | tb | Chives, chpd |
| 1 | lg | Bay leaf |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | White wine |
| | | Salt and pepper |
| 3/4 | lb | Crabmeat |
| 6 | sl | French bread, toasted, to 8 |
| 1 1/2 | c | Hollandaise sauce |
| | | Parsley, chpd, garnish |
| | | Lemon slices, garnish |
Arthur's, 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