Preparation:
1. In heavy skillet, sauté mushrooms in half the butter; remove and reserve.
2. In same skillet, melt remaining butter; sauté onion and garlic until soft.
3. Add tomatoes and season to taste.
4. Stir in cream and flour, mixing until smooth; cook, stirring, until mixture thickens.
5. Add mushrooms, pimiento or red pepper and crabmeat; heat thoroughly.
6. Serve over rice or in heated pastry shells. |
