Source: Ship's Cabin Restaurant - Norfolk, Virginia

2 tablespoons margarine
4 scallions, chopped
1 pound crabmeat
1 cup white wine
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 (4 ounce) can mushrooms or 12 fresh mushrooms, chopped
1/4 cup milk
Toast points or patty shells

Melt margarine in skillet; add scallions. Cook over low heat, about 5 minutes, stirring frequently. Add crabmeat and wine, cook 5 minutes more.

Meanwhile, drain canned mushrooms, reserving liquid.

Blend mayonnaise and flour in saucepan; stir in mushroom liquid and milk until smooth. Cook over low heat until mixture thickens, then stir in mushrooms. Pour over crabmeat, mix gently and heat 5 minutes. Serve hot on toast points or in patty shells.

Serves 4.