50+ Friends Club Cookbook
Fish and Shellfish

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Roussos Sautéed Crabmeat

From the Kitchen of: Sammie

Source:Southern Living April 1984

Roussos Restaurant, Mobile, AL

3/4	c.	green onions and tops, chopped
1/2	lb.	fresh Mushrooms, sliced
1/4	c.	Butter, melted
1	lb.	fresh lump Crabmeat, drained and flaked
1/4-1/3	c.	cream Sherry
		fresh Parsley
		Lemon Wedges

• Sauté onions and mushrooms in butter until tender.
• Add crabmeat and sherry; cook until thoroughly heated.
• Garnish with parsley and lemon wedges.