Crab Elegance

Originally from Ruth Ann Keener. Published as part of the “Saltwater Sensations” cookbook.

1 1/2 cup crab meat
1/4 cup butter
2 tablespoon flour
1 teaspoon paprika
1/2 cup dry white wine
1 cup light cream (Half and Half is OK)
1/2 cup sharp cheddar cheese, shredded
salt and pepper to taste
fresh mushrooms, sliced, reserving a few caps to garnish each shell
3 tablespoons butter
3-4 tablespoons Parmesan cheese

In heavy skillet or sauce pan, make white sauce with flour, butter, paprika, white wine and cream. Blend in cheese, salt and pepper. Fold in carefully picked crab meat. Saute mushrooms in butter and add to crab mixture, saving caps. Divide into cooking shells or ramekins. Top with mushroom caps, sprinkle with Parmesan. Place under broiler until bubbly.

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