|Crabmeat||2 Cup (32 tbs), picked over well (Fresh / Canned)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Flour||1 1⁄2 Tablespoon|
|Finely chopped onion/Chives||1⁄4 Cup (4 tbs)|
|Green pepper||3 Tablespoon, finely chopped|
|Peeled chopped tomato||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Cream||1 Cup (16 tbs)|
1. Marinate the crabmeat in the sherry one hour in the refrigerator. In a skillet heat the butter, add the garlic and saute. Add the flour, rosemary, onion, green pepper, tomato, salt and pepper and simmer five minutes.
2. Stir in the crabmeat with the sherry and add the cream.
3. Cook five to ten minutes longer, adding more cream if necessary. Correct the seasonings and serve with buttered toast.