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Crab Snug Harbor

  • 1 cup sliced celery
  • ¼ cup butter
  • 1 cup sliced fresh mushrooms
  • ¼ cup sliced green onions
  • 3 tablespoons flour
  • ¾ teaspoon salt
  • dash white pepper
  • 1 cup milk
  • ½ cup half-and-half
  • ¼ cup sherry
  • ½ teaspoon Worcestershire sauce
  • 1 pound jumbo lump crab meat
  • 2 tablespoons diced pimiento
  • 6 servings rice, hot
  • 1 ripe avocado, peeled and sliced

Cook celery in butter until tender. Add mushrooms and onion, and cook until onion is tender. Blend in flour, salt and pepper. Stir in milk and half-and-half; cook until thickened, stirring constantly. Add sherry, Worcestershire sauce, crab meat and pimiento; mix carefully.

Place over low heat and bring to serving temperature, stirring often. Serve on rice; garnish with avocado slices.

Serves 6.

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