Crab Lorenzo

Total Time: 1 hr 7 mins Preparation Time: 25 mins Cook Time: 42 mins

Ingredients

• Servings: 6
• 4 large mushrooms, finely chopped
• 3 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup butter (1/2 stick)
• 1/2 cup flour
• 3 cups half-and-half
• 2 tablespoons chopped fresh chives
• 1 large bay leaf
• 1 tablespoon worcestershire sauce
• 1/4 cup wine
• salt and pepper, to taste
• 3/4 lb fresh crabmeat, picked over
• 6 -8 slices french bread, lightly toasted
• 1 1/2 cups hollandaise sauce
• chopped parsley, for garnish

Recipe

• 1 sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
• 2 over low heat, slowly stir in half and half.
• 3 cook until smooth, about 3-4 minutes.
• 4 add chives, bay leaf, worcestershire, wine, salt and pepper to taste and bring to a boil.
• 5 simmer 30 minutes; remove bay leaf.
• 6 add crabmeat and cook 3 to 4 minutes.
• 7 arrange toast slices on a heatproof platter or baking sheet with sides.
• 8 spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
• 9 broil 1 to 2 minutes, until lightly browned.
• 10 garnish with chopped parsley and serve immediately.