Crab St. Jacques

• 1/2 c. mushrooms, sliced
• 1 Tbsp. margarine
• 2 Tbsp. onion, finely chopped
• 1/2 c. milk
• 2 tsp. cornstarch
• 1 Tbsp. dry sherry wine
• 1 Tbsp. lemon juice
• 1/4 tsp. thyme
• 1/8 tsp. white pepper
• 8 oz. crab meat
• 1 oz. Mozzarella cheese, grated
• bread crumbs

1. Saute mushrooms and onion in margarine.
2. Blend in cornstarch. Add milk, wine and lemon juice.
3. Cook over medium heat, stirring constantly, until thickened and smooth.
4. Blend in seasonings.
5. Add crab and heat through.
6. Divide between 2 scallop shells or individual au gratin dishes.
7. Sprinkle with bread crumbs and Mozzarella cheese.
8. Broil 3 to 5 inches from heat for 3 to 4 minutes, until lightly browned.

mushrooms, margarine, onion, milk, cornstarch, sherry wine, lemon juice, thyme, white pepper, crab meat, mozzarella cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897374 (may not work)