Posted by Ginger-St. Thomas on Sun, Dec 12, 99 at 16:29

This one is really easy:
CRABMEAT STEW
2 cups crabmeat, picked over well to remove shell or cartilage (I used canned, 3 6 oz cans)
1/2 cup dry sherry
2 TBL butter
1 garlic clove, crushed
1 1/2 TBL flour
1/2 tsp rosemary
1/4 cup finely chopped onions or chives (I used onion)
3 TBL finely chopped bell pepper
3/4 cup chopped tomato, seeded
Salt & pepper to taste
1 cup heavy cream
Marinate the crab in the sherry 1 hour in refrigerate. If using canned, rinse & drain well. In a skillet heat the butter, add the garlic & saute. Add the flour, rosemary, onions, bell pepper, tomato, salt & pepper & simmer 5 minutes.
Stir in the crab with the sherry & add the cream. Cook 5-10 minutes longer, adding more cream if necessary. Correct the seasonings & serve with rice. (Serves 6).