Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Fresh Dungeness Crab Meat
2 c Heavy Cream
1 lg Shallot; minced
4 tb Dijon Mustard
1 oz Brandy or Cognac
1 pn Cayenne Pepper
1 tb Parsley; chopped
2 tb Pimento; chopped
1/2 tb Butter
1 tb 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 Kook-Net: The
Shadow Zone IV - Stinson Beach, CA

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