Title: Maine Crabmeat with Mushrooms and Tarragon
Categories: Seafood
Yield: 4 Servings
| 8 | | Scallions |
| 4 | tb | Butter |
| 1/2 | lb | Mushrooms; quartered |
| 1/2 | c | Dry vermouth |
| 1/4 | c | Fresh tarragon; chopped |
| 1 | lb | Fresh maine crabmeat |
| 1/2 | c | Sour cream or plain yogurt - - room temperature |
| | | Or combination of both |
| | | Salt |
| | | Fresh ground black pepper |
| 4 | sl | Crisp toast; buttered |
Recipe by: The LL Bean Book of "New" New England Cookery Cut the scallions
in thin slices, separating the white bulb from the tender greens. Heat the
butter in a skillet, add the white part of the scallions and the mushrooms,
and toss and cook over medium heat 5 minutes.
Pour in the vermouth and let boil a few seconds, add half the tarragon,
the crabmeat, and the scallion greens, stirring. When hot, stir in the
sour cream and/or yogurt, and salt and pepper to taste. Cook just long
enough to heat through. Divide evenly over hot buttered toast, and scatter
the remaining tarragon on top. Typed by Diana Rattray