Serves: 4
Total Calories: 300

6 tablespoons butter or margarine, divided
4 tablespoons finely chopped onions
4 tablespoons finely chopped green bell peppers
1 scallion (including top), coarsely chopped
2 tablespoons chopped parsley
1 cup sliced fresh mushrooms
2 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground mace
Dash of Tabasco
1 cup half and half
1 1/2 cups cooked crabmeat, or 2 (6-ounce) packages frozen crab meat, thawed, or 1 1/2 cups crawfish
3 tablespoons dry sherry

In a medium skillet, heat 4 tablespoons butter. Add onion, green pepper, scallion, parsley, and mushrooms. Sauté until soft, but not brown. Set aside.

In a large saucepan, heat remaining 2 tablespoons butter; remove from heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace, and Tabasco. Add sautéed vegetables and half-and-half. Bring to boiling stage, stirring. Reduce heat and add crabmeat or crawfish meat. Simmer, uncovered, 5 minutes. Just before serving, stir in sherry.


Fun Fact: Mississippi University for Women was the first public college for women in the nation. The college was established in Columbus by an act of the Mississippi Legislature on March 12, 1884. Pictured above is Callaway Hall, dormitory at MUW.

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 227

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