Crabmeat Mornay - cooking recipe

Ingredients

1 1/2 sticks oleo
1 small bunch green onions, chopped (use tops too)
1/2 c. parsley, finely chopped
1/2 small bell pepper, fine
2 oz. diced pimento (optional)
1 lb. flaked white crabmeat
3/4 c. flour (scant)
1 can mushroom pieces (4 oz.)
1 rib celery, fine
1 tsp. salt
2 1/2 c. evaporated milk or cream
1 1/2 tsp. red pepper
1 Tbsp. dry sherry

Preparation

Melt oleo in heavy pot and saute onions, bell pepper, celery and parsley.
I often substitute 1/2 carrot, finely chopped and sauteed for pimento.
Blend in flour, mushrooms, salt and pepper. Add evaporated milk or cream and simmer for 2 minutes.
Gently fold in crabmeat, picked over.
Add sherry just before serving. Yields 5 1/2 cups, 75 pattie shells or 1 1/2 to 2 boxes Melba rounds.