1886 Crescent Hotel and Spa's Crab Lorenzo

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Recipe for 1886 Crescent Hotel and Spa's Crab Lorenzo. This recipe was served at the Eureka Springs, Arkansas hotel’s grand opening on May 20, 1886.


  • 16 mushrooms, minced
  • 4 shallots, minced
  • 4 cloves garlic, minced
  • 1/2 pound butter
  • 2 cups all-purpose flour
  • 3 quarts half and half cream
  • 1 cup dry white wine
  • 1/4 cup Worcestershire sauce
  • 8 tablespoons chives
  • 4 bay leaves
  • 3 pounds crabmeat
  • salt and pepper to taste
  • toast points
  • chopped parsley and lemon wedges


  1. 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.
  2. 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.