Creole Crab
Created by Mikekey on November 7, 2013
- Servings: 3
- Prep Time: 15m
- Cook Time: 30m
- Recipe #11048
Ingredients
- 1 cup mushrooms, sliced
- 2 tablespoons unsalted butter, divided
- 2 tablespoons onions, chopped
- 1/2 teaspoon garlic, minced
- 1 can (15 ounce) 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 pound crabmeat (lump, picked over for shell pieces)
How to Make
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Step 1: In heavy skillet, saute mushrooms in half the butter until they start to give off their liquid; remove from pan and set aside.
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Step 2: In same skillet, melt remaining butter; saute onion and garlic until soft.
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Step 3: Add drained tomatoes and season to taste.
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Step 4: Stir in half and half and flour, mixing until smooth; cook, stirring, until mixture thickens.
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Step 5: Add the reserved mushrooms, pimiento and crabmeat; heat thoroughly.
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Step 6: Serve over hot cooked rice or in heated pastry shells
Nutritional Facts
- Serving Size: 1 (415.3 g)
- Calories 252.7
- Total Fat - 12.4 g
- Saturated Fat - 6.6 g
- Cholesterol - 76.2 mg
- Sodium - 7788.5 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 3.4 g
- Sugars - 6.7 g
- Protein - 18.4 g
- Calcium - 118.4 mg
- Iron - 1.7 mg
- Vitamin C - 32.3 mg
- Thiamin - 0.2 mg