Chopped mushrooms	Crab meat

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Crab and Mushroom Bobby

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

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Ingredients

• 2 sticks butter

• 2 cups chopped scallions

• 3/4 cup chopped fresh parsley

• 1 qt evaporated milk, room temperature

• 3/4 lb Provolone cheese, grated

• 1/2 cup grated Parmesan cheese

• 3/4 cup sherry

• 2 Tbsp sugar

• 1/2 tsp crushed red pepper

• 1/4 tsp Tabasco sauce

• 1/2 tsp marjoram

• 1/2 tsp basil

• 1/2 tsp dry mustard

• 1/2 tsp ground thyme

• 3/4 lb mushrooms, chopped

• 1 1/2 lb crab meat

• 1/4 cup cornstarch in 1/2 cup cold water

• 12 thin slices day-old French bread

• 1/2 cup grated Swiss cheese

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Preparation

Melt butter in heavy 4-quart saucepan.

Add scallions and parsley, reserving 3 Tbsp. Cook until soft.

Slowly add milk, stirring constantly over low heat.

When mixture is hot, add Provolone and Parmesan. Stir until cheese is melted.

Stir in sherry and seasonings.

Add mushrooms and crab meat. Cook over low heat until mushrooms are cooked but firm.

Stir in cornstarch and water, cooking until mixture has thickened. Remove from heat.

Place 2 slices of bread in individual casserole dishes.

Ladle the Crab-Mushroom Bobby over the bread. top with grated Swiss cheese and brown under broiler until cheese bubbles. Garnish with reserved chopped parsley. Serve at once.