Crabmeat tetrazzini

June 5, 1960

4 shallot, chopped

1/4 cup butter or margarine

2 pounds crabmeat

Pinch of paprika

1/2 cup sherry wine

Cream sauce (see recipe below)

1/2 cup heavy cream

Salt and pepper to taste

Hot cooked spaghetti

3-oz grated Parmesan

Saute shallots in butter for three minutes. Add crabmeat and paprika. Slightly warm the sherry. Pour over top of crabmeat mixture. Ignite and flame. Stir in cream sauce and heavy cream. Season to taste. Bring to boil and remove from heat. Serve with buttered spaghetti on side dish, sprinkle with Parmesan cheese. Yields 8 to 10 portions.

Cream Sauce

6 tablespoons butter or margarine

6 tablespoons flour

2 cups hot milk

salt and pepper

Melt butter in sauce pan and stir in flour to make a smooth paste. Add milk gradually and stir constantly until smooth and thickened. Season to taste.