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authentic Mexican recipe - 'borrowed' from an
authentic Mexican friend-of-a-friend".
pack white crabmeat
25g / 1oz butter, 1 onion, chopped
1 stalk of celery, finely chopped
125g / 4oz mushrooms, chopped
1 tbsp flour, 1 tbsp paprika
2 tsp brown sugar
2 tbsp malt vinegar
2 tbsp tom purée
125ml / 4 fl oz cream
butter in pan, add onion and celery and saut'
for 5 mins, add mushrooms and cook, stirring
for 2 mins.
in flour, paprika, salt, pepper and brown sugar
and cook 2 - 3 mins.
vinegar and tomato puree and stir into the pan,
cover and simmer gently for 20 mins.
in crabmeat and cream, heat gently but do not
allow to boil.
with boiled rice or wrapped in tortillas.