1/4 cup (1/2 stick) butter
3/4 cup chopped green onions with tops
1/2 lb. fresh mushrooms, sliced
1 lb. fresh lump crab meat, drained and flaked
1/4 cup cream sherry
Parsley and lemon wedges for garnish

In a large skillet over medium gas heat, melt the butter. Add onions and mushrooms and cook,
stirring until tender, about 5 minutes. Add crab meat and sherry and cook, stirring until heated
through, about 2-3 minutes. Garnish with parsley and lemon wedges. If desired, serve over rice or
toast points. Serves 4.


 

Cape Horn 17, 115 Yamaha   

Catching what I can and keeping what I'm allowed.