Crab Lorenzo - cooking recipe

Ingredients

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

Preparation

Saute 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.