1 1/2 lbs. crabmeat 2 cups tomatoes, peeled, seeded and chopped
6 Tbsp butter 1/2 cup water 1 cup cream Salt & Pepper To Taste
Saute crabmeat in 2 Tbsp butter and 1/2 cup water until most of the water has evaporated and the remaining liquid is creamy.
In a separate saucepan, saute tomatoes in remaining butter, salt and pepper.
Reduce cream by one half with salt and pepper to taste.
To assemble, put cooked pasta on the plate. Place 1/2 cup tomatoes on top and form a well into which you place 6 oz. crabmeat. Drizzle 1 oz. of reduced cream over and serve. SERVES 4
