3 tbsp. butter
4 lg. mushrooms
2 tsp. finely chopped shallots
2 tbsp. tomato paste
1 1/4 c. heavy cream
1 lb. fresh backfin crabmeat
Salt and pepper to taste
2 egg yolks
1 tsp. chopped parsley
1 tsp. chives, chopped fine
Pinch of tarragon
Hot rice

Melt butter and add mushrooms. Cook 5 minutes. Add shallots (or scallions) and cook until mushroom liquid is absorbed. Stir in tomato paste and blend thoroughly.

Stir in 1 cup cream, stirring constantly until it starts to simmer. Do not boil. Add crabmeat, season to taste and just heat it through. Beat together egg yolk and 1/4 cup heavy cream. Slowly add to crab mixture. Add parsley, chives and tarragon. Blend. Serve over hot rice.