Recipe for Crab Stew


    Crab Stew

    2 tablespoons butter
    1 small onion, grated
    1/4 pound mushrooms, sliced thin
    2 ripe tomatoes, skinned and chopped
    1 pound crabmeat
    1 teaspoon salt
    Dash of cayenne pepper
    1 1/2 cups heavy cream
    Few sprigs parsley, chopped
    1 teaspoon chopped chives
    1/4 cup brandy

    Melt butter, stir in grated onion, and cook over moderate heat for 1 or 2 minutes. Stir in mushroom slices and cook several minutes. Add tomatoes and cook about 5 minutes. Stir in crabmeat, salt, cayenne pepper and cream. Heat until mixture comes to a boil, but no longer. Add parsley, chives and brandy. Serve in soup plates with a heaping tablespoon of cooked rice in the center.

    Serves 4 to 6.