CRAB MEAT ROYALE

Name: CRAB MEAT ROYALE
Yield: Serves 8
Ingredients: 4 Tbsp. BUTTER; 1/2 lb. MUSHROOMS; 2 cups flaked CRABMEAT; 1/4 cup chopped PARSLEY; 1/4 cup dry VERMOUTH; 1/4 cup heavy CREAM; grated SWISS CHEESE; BLACK PEPPER.

Atlee P. Corbin, Chef, Smoke Tree Ranch, Palm Springs, California and Glen Brook Inn, Nevada, CCAC

Serves 8

Ingredients

4 Tbsp. BUTTER
1/2 lb. MUSHROOMS
2 cups flaked CRABMEAT
1/4 cup chopped PARSLEY
1/4 cup dry VERMOUTH
1/4 cup heavy CREAM
grated SWISS CHEESE
BLACK PEPPER.

Method

Melt BUTTER, saute fresh MUSHROOMS, remove from heat. Add CRABMEAT, PARSLEY, VERMOUTH, CREAM, a pinch of PEPPER. Divide mixture in equal casseroles and top with grated SWISS CHEESE. Bake twenty minutes in hot oven. Superb luncheon dish. Serves 8.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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