Crab Saut

RH Staff

Yield: 4 servings.

4 Tbsp. butter
1 Tbsp. flour
1 tsp. Phillips Seafood Seasoning
1/2 cup mushrooms, washed and sliced
1/2 cup tomatoes, fresh, diced
1/2 cup corn kernels
1 cup white wine
1/2 cup heavy cream
2 tsp. dillweed, fresh, minced
1 lb. Phillips Crab Meat
to taste, salt and white pepper

Melt butter in small saucepan over medium heat. Add flour and stir to disperse. Add seasoning and mushrooms. Sautè until soft. Add tomatoes, corn and white wine. Stirring, reduce liquid by half. Add heavy cream and dill; sautè until heated through and sauce is slightly thickened. Add salt and pepper to taste. Fold in crabmeat and heat through. Serve immediately.