Sherried Crab in Chafing Dish
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6 tbs. Butter
1 c. fresh bread cubes
1/3 c. diced green pepper
½ c. chopped onions
½ lb. Mushrooms, thinly sliced
¼ c. regular all purpose flour
2 tsp. Salt
1 ¾ c. milk
2 (7 ¾ oz) cans Alaska King crabmeat, drained and flaked
½ c. diced sweet gherkins
¼ c. sherry (optional)
In large skillet over medium heat, in 1 tbs. Melted butter,
toast bread cubes 3-5 min., tossing frequently.
With slotted spoon, place bread cubes on paper towels to drain.
In same skillet over medium heat, melt remaining butter
and cook green pepper 7 min. or until tender.
Add onions and mushrooms and cook 5 min. longer.
Over low heat, blend in flour and salt; gradually stir in milk,
cooking until mixture thickens. Add crab and gherkins
and continue cooking, stirring occasionally, until bubbling hot,
about 15 min. Stir in sherry.
Serve in chafing dish with bread cubes on top. Serves 6.
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