Crab Lorenzo

Course : Seafoods
Serves: 6
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-----favorite restaurants -- bon a-----
4 large mushrooms -- minced
1 small shallot -- minced
1 clove 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
1 teaspoon salt and pepper
3/4 pound crabmeat
6 slices French bread -- toasted, to 8
1 1/2 cups hollandaise sauce
1 bunch parsley -- chpd, garnish
1 medium lemon slices -- garnish

Preparation / Directions:

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

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