This recipe originally comes from the 1886 Crescent Hotel and Spa in Eureka Springs, Arkansas. This dish was served at the hotel’s grand opening on May 20, 1886.

This beautiful book is as much about travel as it is food and it will be as at home on your coffee table as it will be in your kitchen. In its pages you’ll visit the USA’s most elegant and distinctive historic hotels and resorts. Vivid full color photos and fascinating histories will make you feel as thought you‘ve been there – even if you haven’t, or bring back old memories if you have. Everyone is sure to find new places they will want to visit. Of course, what would fine travel be without fine food? The chefs and owners of these resorts have shared some of their establishment’s finest dishes, so you’ll always be able to recreate the tastes of your favorite resorts at home.

In a large pot, sauté the mushrooms, shallots and garlic in butter until tender. Slowly mix in flour to make a roux (click here  for detailed instructions). Add cream, wine and Worcestershire sauce; cook until smooth. Add chives and bay leaves; simmer for 30 minutes, stirring occasionally. Add crabmeat; cook for 5 minutes. Season with salt and pepper.

To serve, place enough toast points to cover the bottom and sides of individual ovenproof ramekins or bowls. Spoon crab mixture over toast and lightly brown top in the oven. Garnish with parsley and lemon.