mitchell family cookbook

Wonderful on a cool autumn evening. Most of the preparation can be done in advance; blend in the sherry, cream and crab just before serving.

½	Cup	Butter
2		Large tart apples, peeled and diced
1		Large onion, diced
1		Clove Garlic, minced
¼	Cup	All-purpose flour
1	Tablespoon	Curry powder
4	Cup	Chicken stock
4		Tomatoes, peeled, seeded and diced
¼	Cup	Dry Sherry
2	Cup	Half 'n Half
¾	Pound	Fresh crab (or 1 pound can refrigerated pasturized crab)

Melt butter in a heavy 3 quart pan over medium heat. Add apples, onion and garlic and cook for 3 to 4 minutes until onion is limp.
Stir in flour and curry powder; cook for 2 to 3 minutes longer, but don't allow mixture to brown.
Slowly stir in chicken stock. Add tomatoes and simmer, uncovered, for 10 to 15 minutes. At this point can be set aside until just before ready to serve.
Bring mixture to serving temperature. Blend in the sherry and cream; add crab and heat to serving temperature. Avoid bringing to a boil.