Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Crabmeat Stew




Source of Recipe


New York Times


Recipe Introduction







Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




2 cups crabmeat, fresh or canned, picked over well

1/2 cup dry sherry

2 tablespoons butter

1 clove garlic, crushed

1-1/2 tablespoons flour

1/2 teaspoon rosemary

1/4 cup finely chopped onion or chives

3 tablespoons green pepper, finely chopped

3/4 cup peeled chopped tomato

Salt and freshly ground black pepper to taste

1 cup cream


Recipe



1. Marinate the crabmeat in the sherry one hour in the refrigerator.

2. In a skillet heat the butter, add the garlic and saut�. Add the flour and rosemary, onion, green pepper, tomato, salt and pepper and simmer five minutes.

3. Stir in the crabmeat with the sherry and add the cream. Cook 5 to 10 minutes longer, adding more cream if necessary. Correct the seasonings and serve with buttered toast.

Serves 6