Prep 25 mins
Cook 42 mins
This is an elegant appetizer- fresh crabmeat makes all the difference in this! Originally from the R.S.V.P. section of a February 1978 issue of Bon Appetit and comes from Arthur's restaurant in Dallas, Texas. I've also used finely shredded Swiss cheese in place of the Hollandaise sauce and broiled until the cheese is melted and slightly browned.
- 4 large mushrooms, finely chopped
- 3 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1⁄4 cup butter (1/2 stick)
- 1⁄2 cup flour
- 3 cups half-and-half
- 2 tablespoons chopped fresh chives
- 1 large bay leaf
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup white wine
- salt and pepper, to taste
- 3⁄4 lb fresh crabmeat, picked over
- 6 -8 slices French bread, lightly toasted
- 1 1⁄2 cups hollandaise sauce
- chopped parsley, for garnish
- Sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
- Over low heat, slowly stir in half and half.
- Cook until smooth, about 3-4 minutes.
- Add chives, bay leaf, Worcestershire, wine, salt and pepper to taste and bring to a boil.
- Simmer 30 minutes; remove bay leaf.
- Add crabmeat and cook 3 to 4 minutes.
- Arrange toast slices on a heatproof platter or baking sheet with sides.
- Spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
- Broil 1 to 2 minutes, until lightly browned.
- Garnish with chopped parsley and serve immediately.