1-1/2 cups fresh crabmeat
6 tablespoons butter
4 tablespoons onion, finely chopped
1 scallion, chopped
2 tablespoons chopped parsley
1-1/2 cup mushrooms, freshly sliced
2 tablespoons flour
1 cup of milk or a little more if needed
1 teaspoon salt
1/8 teaspoon white pepper
1-1/2 cups of half and half
3 tablespoons dry sherry
dash of hot sauce
4 tablespoons green pepper, finely chopped
Melt 4 tablespoons butter in skillet. Add the green pepper, onion, scallion, parsley, mushrooms, and sauté until all vegetables are soft, about 5 minutes. In another large sauce pan, melt the remaining butter. Add flour and stir well. Add milk and cook until smooth and thick. Add salt, pepper, and the vegetable sauce from the skillet and the half and half. Bring to a boil. Reduce heat and stir. Add the crabmeat and simmer uncovered for 5 minutes. Just before serving, add sherry and stir.
NOTE:
You can sub crabmeat with lobster–using the same measurements as the above recipe. For shrimp–use 2 cups of small shrimp.
Great with a tiny layer of cheddar cheese on top or green tops from fresh chives–chopped