Creamed Crabmeat
Print This Recipe
INGREDIENTS 1/4 pound large fresh mushrooms with stems, sliced
4 tablespoons butter
1 small onion, finely chopped
1 pound lump crabmeat
1/4 cup dry sherry
1 cup heavy cream, warm
1 tablespoon tomato paste
Salt, to taste
Sprinkling of white pepper
1 tablespoon brandySauté mushrooms in butter in a large heavy skillet for approximately 5 minutes. Stir in onion and continue cooking until golden, about 3 minutes. Add crabmeat and sherry.
Blend cream and tomato paste gently into crab mixture. Season with salt and pepper.
Continue cooking, stirring carefully so crabmeat doesn't break up, for approximately 1 minute, until mixture begins to thicken. Thoroughly stir in brandy before serving hot on toast or rice.