¼ cup butter
8 green onions
1 pound fresh mushrooms, thinly sliced
1 tablespoon all-purpose flour
2 cups chicken broth
1 pint half & half
Dash of ground nutmeg
1 cup fresh crabmeat, drained & flaked..I use ½ lump & ½ claw meat
Dash of red pepper
Pinch of white pepper
½ teaspoon salt
Melt butter in heavy dutch oven; add onion and mushrooms, and sauté until tender. Add flour, stirring mixture constantly for 1 minute.
Combine chicken broth, half & half, and nutmeg; gradually add to mushroom mixture, stirring constantly. Stir in remaining ingredients, and reduce heat. Cook until thoroughly heated, stirring frequently…DO NOT BOIL.
Julia ~
It has been absolutely wonderful to have you with us…even though the time was short, it was truly special. Please come again when we have more time…so much to see and do. Adventures await! Much love ~ Sharon & Buzz
Sharon has been my friend from long time ago, when we lived in Mississippi and belonged to weavers and spinners guild in Pass Christian, MS. We always gathered for Christmas potlock, when we shared our best dishes and exchanged the mostly handspun and handwoven gifts. This delicacy I remembered her by. Sharon served it again this year (especially for me) when I visited her and Buzz in their beautiful Victorian home in Jacksonville, Florida. Julia
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