Crab Meat Chasseur


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                                                       PAGE 115

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CRAB MEAT CHASSEUR

Submitted by Marilyn Lindsey from Michigan

4 large mushrooms or 1 ( 4 oz) can mushrooms

3 Tablespoon butter

2 Tablespoon shallots or chives , finely chopped

2 Tablespoon tomato paste

1 cup heavy cream

1 pound crab meat

Salt and pepper to taste

2 egg yolks

1/4 cup heavy cream

1 teaspoon parsley

1 teaspoon tarragon

1 teaspoon chives

 Dash of Cognac

   Saute mushrooms in butter for 5 minutes in skillet or chafing dish. Add shallots ; stir until liquid evaporates. Add tomato paste ; cook for 5 minutes. Pour in cream ; simmer until blended. Add crab, salt and pepper ; stir gently. Heat, but do not break up crab. Mix egg yolks and cream ; add to crab mixture. Add seasonings and Cognac. Keep hot ; serve over rice.

YIELD: 6 Servings

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