Tender crabmeat in a sauce of sour cream, tomato and sherry sauce.
INGREDIENTS (for 4 servings):
- 1/3 cup butter
- 1 pound fresh crabmeat
- 1 pint sour cream, room temperature
- 1/4 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons dry sherry
- 2 tablespoons grated Parmesan cheese
Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.