Recipe - Crab Diablo

1 One fourth pound Fresh Dungeness Crab Meat
2 cup Heavy Cream
1 lg Shallot; minced
4 tablespoon Dijon Mustard
1 ounce Brandy or Cognac
1 pn Cayenne Pepper
1 tablespoon Parsley; chopped
2 tablespoon Pimento; chopped
One half tablespoon Butter
1 tablespoon Fresh Bread Crumbs

In a heavy saucepot, gently saute minced shallot over moderate heat in
butter for about 1 minute. Add heavy cream and reduce over moderate heat
until only about 1 1/3 cups remain. In a mixing bowl, whisk together
mustard with small amounts of the cream mixture. Add brandy, parsley,
pimento and cayenne pepper.

Preheat oven to 375øF. Combine sauce with fresh crab meat and divide into
four baking dishes. Sprinkle with bread crumbs and bake in the oven about
12 minutes or until hot and bubbling. Garnish with lemon and parsley. Serve
with crusty French bread and a cool, crisp sparkling wine.

Source: Medford Mail Tribune Typed by Katherine Smith KookNet: The Shadow
Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini