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Source: Houston Junior League Cookbook

Crabmeat Lorenzo
A special dish for crab lovers.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
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1 cup green onions, chopped
1/3 cup mushrooms, sliced
1 clove garlic, crushed
1/4 cup butter
2 teaspoons prepared mustard
3 teaspoons Worcestershire sauce
3 dashes Tabasco
1/2 cup dry white wine
3 tablespoons medium cream sauce, or undiluted cream of mushroom soup
1/2 teaspoon white pepper
3/4 cup cracker crumbs
1 pound lump crabmeat
4 slices bread, toasted with corners trimmed off
4 anchovy strips, sliced in half, lengthwise
8 stuffed olives, sliced in half
2 pitted ripe olives, sliced in half

Saute onions, mushrooms and garlic in butter. Add mustard, Worcestershire sauce, Tabasco, wine, cream sauce (or mushroom soup), white pepper, cracker crumbs and crabmeat. Mix well;warm mixture over low heat. If mixture seems too thick, add a small amount of cream. Divide into four portions and spoon on toast slices. Garnish each portion with anchovy fillets and slices of stuffed and ripe olives. Before serving, brown lightly under broiler.

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