Crabmeat Berdou

Name: Crabmeat Berdou
Ingredients: Sauce (bechamel):; 4 oz. butter; 1/4 cup flour; 1 pint milk; 1/2 tsp. salt; 1 stick butter; 1/2 cup green onions, chopped; 1/2 cup sliced mushrooms; 1 Tbs. chopped garlic; 1/2 cup sherry; 1 lb. lump crabmeat

11 ingredients

1 steps

Ingredients

Sauce (bechamel):
4 oz. butter
1/4 cup flour
1 pint milk
1/2 tsp. salt
1 stick butter
1/2 cup green onions, chopped
1/2 cup sliced mushrooms
1 Tbs. chopped garlic
1/2 cup sherry
1 lb. lump crabmeat

Directions

1

{"0":"1. Make a bechamel by heating the butter in a saucepan until it bubbles. Stir in the flour until well blended. Then whisk in the milk over low heat until the sauce thickens. Add the salt and keep warm.","2":"2. In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, and garlic until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed.","4":"3. Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto a small serving dish.","6":"4. Nap two tablespoons of the bechamel over the top of the crabmeat and serve.","8":"Serves four."}