Creole Crab

Serve this over hot, cooked rice or in baked pastry shells.

• Ready In: 40 mins
• Serves: 2-4

Ingredients

• 1  cup mushroom, sliced
• 2  tablespoons unsalted butter, divided
• 2  tablespoons onions, chopped
• 1⁄2 teaspoon garlic, minced
• 1 (15 ounce) can diced tomatoes, drained
•  salt, to taste
•  ground black pepper, to taste
• 2⁄3 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.