Crab Lorenzo   

Ingredients

4 large Mushrooms minced
1 Shallot minced
1 cloves Garlic minced
1/2 Stick butter (1/4 cup)
1/2 c Flour
1 tablespoon Worcestershire sauce
1/4 c White wine
Salt and pepper
3/4 pound Crabmeat
6 slices French bread toasted, to 8
3 c Half and half
2 tbl. Chives chopped
1 lg Bay leaf
1 1/2 cup Hollandaise sauce
Parsley chopped, garnish
Lemon slices garnish

Directions:
Saute mushrooms, shallots, and garlic in butter until transparent. Remove from heat and mix in flour. Over low heat, slowly stir in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf, Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil. Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange toast slices on heatproof platter. Spoon hot crabmeat mixture over toast. Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins. Garnish with parsley and lemon.