1/2 lb. mushrooms
1/2 c. French dressing
2 lg. tomatoes
1/4 c. whipping cream
1/2 tsp. salt
2/3 lb. crab meat

Slice mushrooms thinly. Marinate in French dressing for 30 minutes or more. Peel, seed and mince tomatoes. Divide the cooked crab meat among 6 cocktail glasses. Pour on the mushrooms and dressing. Top with tomatoes. Whip the cream; add salt, and pipe rosettes onto each serving.