Creole crab
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mushrooms,sliced |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Onion,chopped |
| ½ | Garlic clove,pressed | |
| 2 | cups | Tomatoes,canned,drained |
| Salt to taste | ||
| 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 |
| Rice,hot cooked | ||
| Pastry shells | ||
Directions
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