Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----favorite restaurants -- bon a-----
   4      large         mushrooms -- minced
   1                    shallot -- minced
  10      milliliters   garlic -- minced
     1/2  stick         butter
     1/2  cup           flour
   3      cups          half and half
   2      tablespoons   chives -- chpd
   1      large         bay leaf
   1      tablespoon    Worcestershire sauce
     1/4  cup           white wine
                        salt and pepper
     3/4  pound         crabmeat
   6      slices        French bread -- toasted, to 8
   1 1/2  cups          hollandaise sauce
                        parsley -- chpd, garnish
                        lemon slices -- garnish

Preparation:

Arthur's, Dallas, TX Sauté 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 minutes. Add chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil. Simmer 30 minutes. Remove bay leaf. Add crabmeat and cook 3-4 minutes. Arrange toast slices on heatproof platter. Spoon hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil until lightly browned, 1-2 minutes. Garnish with parsley and lemon