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Crab Sauce




Source of Recipe


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Recipe Introduction


Serve over pasta, toast or in puffed pastry shells.


2-tbsp (30 ml) butter or hard margarine

2-tbsp (30 ml) all-purpose flour

1/2-tsp (2 ml) salt

1/4-tsp (1 ml) pepper

1/8-tsp (0.5 ml) garlic powder

1 1/4-cups (300 ml) milk

10-ounces (284 ml) canned sliced mushrooms, drained

1/2-cup (125 ml) Cheddar cheese

1-cup (250 ml) crabmeat or 1 can, 4.2 ounces drained, membrane removed.

1-tbsp (15 ml) white wine or alcohol-free wine, optional, but good



Melt butter in saucepan. Mix in flour, salt, pepper and garlic powder.

Stir in milk until it boils and thickens.

Stir in mushrooms, crabmeat, cheese and wine. Heat through. Cheese should be melted. Makes 2 cups (500 ml), enough for 4 servings over pasta.