Recipe - Crab Meat Lafitte

One fourth pound Margarine
2 Green onions; chopped
One fourth White onion; chopped
1 pound Lump crab meat
2 ounce Sherry wine
One half teaspoon Black pepper
One half teaspoon Table salt
4 Halves of toast; cut or sliced up
1 ds Paprika
Hollandaise sauce

Saut‚ white and green onions in butter till limp; add crab meat and salt
and pepper, blending together until warm. Add sherry wine; simmer. Spoon
onto toast and overlay with Hollandaise Sauce. Sprinkle paprika on center
of sauce. Serves 4.

THE ANDREW JACKSON

221 ROYAL STREEN

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.