Creole Crab

Name: Creole Crab
Ingredients: 1 cup mushroom, sliced; 2 tablespoons unsalted butter, divided; 2 tablespoons onions, chopped; 12 teaspoon garlic, minced; 1 (15 ounce) can diced tomatoes, drained; salt, to taste; ground black pepper, to taste; 23 cup half-and-half; 1 tablespoon all-purpose flour; 2 tablespoons pimiento, diced; 1 lb lump crabmeat, picked over for shell pieces

11 ingredients

6 steps

Ingredients

1 cup mushroom, sliced
2 tablespoons unsalted butter, divided
2 tablespoons onions, chopped
12 teaspoon garlic, minced
1 (15 ounce) can diced tomatoes, drained
salt, to taste
ground black pepper, to taste
23 cup half-and-half
1 tablespoon all-purpose flour
2 tablespoons pimiento, diced
1 lb lump crabmeat, picked over for shell pieces

Directions

1

In heavy skillet, saute mushrooms in half the butter until they start to give off their liquid; remove from pan and set aside.
2

In same skillet, melt remaining butter; saute onion and garlic until soft.
3

Add drained tomatoes and season to taste.
4

Stir in half and half and flour, mixing until smooth; cook, stirring, until mixture thickens.
5

Add the reserved mushrooms, pimiento and crabmeat; heat thoroughly.
6

Serve over hot cooked rice or in heated pastry shells.