sue

26

CRAB & MUSHROOM RAMEKINS FOR TWO

2 tbsp butter 1/2 lb mushrooms sliced

1 1/2 tbsp flour 2/3 c dry white wine

1/2 c sour cream 3/4 c shredded swiss cheese
3/4 lb crabmeat salt & pepper

toasted slivered almonds (optional)

In a frying pan over medium heat, melt the butter and saute mush-
rooms until golden brown, Lift out a few mushrooms & set aside
for garnish. Sprinkle remaining mushrooms with flour and stir
until bubbly. Remove from heat & slowly add white wine. Return
to heat & cook, stirring until thickened. Stir in sour cream,
cheese and crabmeat, Season to taste with salt & pepper. Spoon
mixture into one large or two shallow baking dishes. Garnish
with mushrooms and almonds, Heat uncovered in 325 degree oven
for 10 to 15 minutes. Serve with asparagus spears, tossed salad
and crusty rolls.

Wilma Lord