Crab Victoria

Crab Victoria

By Chef Murph
3 tablespoon butter
3 tablespoon flour
1 cup chicken broth
1/2 cup cream
8 oz diced cheddar cheese
4 oz sliced mushrooms
3 tablespoon sherry or White Wine
1/4 teaspoon paprika
2 cup crabmeat
1 salt and pepper to taste

I like to heat it up with a dish of cayenne.

Melt the butter in a small frying pan, stir the flour in gradually
with stirring. Add chicken stock and cream. Cook, stirring
constantly until thick. Remove, set over hot water. Add cheese and
stir until the cheese is melted. Add the mushrooms, sherry and
crabmeat; stir until heated through. Serve over noodles or toast.
This recipe can be prepared in a chafing dish

All the best

Chef Murph

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