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Crab: Crab Over Rice

Source of Recipe

Donna Hanover


List of Ingredients

2 shallots
2 tablespoons butter or olive oil
2 tablespoons white wine
1 1/2 quarts heavy cream
1 pound crab meat
1 chopped scallions -- (1 to 2)
1 pinch black pepper, salt to taste
cooked rice for serving


Recipe

Lightly saute shallot with butter or olive oil and just enough to soften. Add 2 tablespoons of white wine, let it reduce, then add heavy cream, let reduce. When it starts to thicken, add crabmeat and scallions; cook on low flame for 10 minutes. Serve over prepared rice.