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SHIP'S CABIN CRAB A LA TIDEWATER

Source: Ship's Cabin Restaurant - Norfolk, Virginia

2 T. margarine
4 scallions, chopped
1 lb. crabmeat
1 C. white wine
1/2 C. mayonnaise
2 T. all-purpose flour
1 (4 oz.) can mushrooms or 12 fresh mushrooms, chopped
1/4 C. milk
Toast points or patty shells

Melt margarine in skillet; add scallions. Cook over low heat, about 5 minutes, stirring frequently. Add crabmeat and wine, cook 5 minutes more.

Meanwhile, drain canned mushrooms, reserving liquid.

Blend mayonnaise and flour in saucepan; stir in mushroom liquid and milk until smooth. Cook over low heat until mixture thickens, then stir in mushrooms. Pour over crabmeat, mix gently and heat 5 minutes. Serve hot on toast points or in patty shells. Serves 4.