"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crabmeat and Mushrooms in Wine Sauce, by Dora Perry, is from The Perry Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb fresh crabmeat 1/4 lb fresh mushrooms 2 tbsp butter 2 tbsp flour 1/2 c milk 1/2 c white wine 1/2 tsp dry mustard 1/4 tsp dry tarragon breadcrumbs salt and pepper
Pull the crabmeat apart and remove membranes. Slice and saute fresh mushrooms in butter. If not, add later. Make the cream sauce, adding liquids and seasonings. Cook 2 to 3 minutes. Add crabmeat and mushrooms. Place in individual casseroles or ramekins. Sprinkle top with bread crumbs and dot with butter. Bake in medium oven 350º for 30 minutes uncovered. Cover before serving.
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