Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Mushrooms,sliced |
2 tablespoons | Butter or margarine |
2 tablespoons | Onion,chopped |
½ \N | Garlic clove,pressed |
2 cups | Tomatoes,canned,drained |
\N \N | Salt to taste |
\N \N | Black pepper to taste |
⅔ cup | Cream or half-and-half |
1 tablespoon | Flour,all-purpose |
2 tablespoons | Pimiento,diced |
2 tablespoons | Red pepper,minced |
1 pounds | Crabmeat,lump,picked over |
\N \N | Rice,hot cooked |
\N \N | Pastry shells |
1. In heavy skillet, saute mushrooms in half the butter; remove and reserve.
2. In same skillet, melt remaining butter; saute onion and garlic until soft.
3. Add tomatoes and season to taste.
4. Stir in cream and flour, mixing until smooth; cook, stirring, until mixture thickens.
5. Add mushrooms, pimiento or red pepper and crabmeat; heat thoroughly.
6. Serve over rice or in heated pastry shells.
From: Michael Orchekowski Date: 09-26-94