6 tbsp. butter
4 tbsp. finely chopped onion
4 tbsp. finely chopped green pepper
1 scallion, including top, coarsely chopped
2 tbsp. chopped parsley
1 c. sliced fresh mushrooms
2 tbsp. flour
1 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground mace
Dash Tabasco
1 c. half and half (half milk, half cream)
1 1/2 c. cooked crabmeat (or 2 (6 oz.) pkg. frozen crabmeat, thawed
3 tbsp. dry sherry

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

2. In 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.

3. Add sauted vegetables and half and half. Bring to boiling, stirring. Reduce heat and add crabmeat; simmer uncovered for 5 minutes.

4. Just before serving, stir in sherry. Makes 4 servings.