|1 pounds||Crab meat, fresh|
|2 teaspoons||Onion, grated|
|4 eaches||Mushrooms, large, slice thin|
|2 eaches||Tomatoes, fresh, peel & chop|
|2 teaspoons||Parsley, fresh, finely mince|
|1 teaspoon||Chives, fresh, finely minced|
|1¼ cup||Heavy sweet cream|
|1 x||Salt & cayenne to taste|
Melt butter in casserole dish. Add mushrooms and microwave 2 minutes. Add onion and tomatoes and cook another 2½ minutes. Add crab, leaving it in as large lumps as possible. Season with salt and cayenne and cook 2 more minutes. Add cream, stirring gently.
Microwave 1 minute. Add parsley, chives, and brandy.
Serve at once from the casserole dish into shallow soup plates into which has been placed a heaping tablespoon of cooked rice. "Charleston Receipts" formatted by Mary Bowles
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