Crab St. Jacques

1/2 cup butter or margarine, divided
2 tablespoons flour
1/2 teaspoon salt
1 cup light cream
1/2 pound mushrooms, sliced
1 medium onion, minced
2 tablespoons parsley
8 ounces to 1 pound frozen or fresh lump crabmeat
3 tablespoons sherry

In a small saucepan, blend 1/4 cup melted butter with flour and salt. Stir in cream gradually. Cook, stirring constantly, over medium heat until thick and smooth. In another pan, saut mushrooms, onion and parsley in the remaining 1/4 cup butter. Add crabmeat and sherry and toss to mix. Add cream sauce and mix well. Spoon into shells or ramekins. Broil until bubbly.

Yields 6 servings.