1 lb. lump crabmeat
2 tbsp. + 2 tbsp. butter
2 tsp. minced shallots
6 fresh or 1 sm. can sliced mushrooms
1/4 tsp. minced garlic
1/2 tsp. minced parsley
1 tsp. minced red bell pepper
1/2 tsp. tarragon
1/4 c. white wine
2 tbsp. dry sherry
1 tbsp. brandy
2 tbsp. heavy cream
Salt & pepper to taste

Pick over crabmeat carefully for shells and fragments. Heat first 2 tablespoons butter in a pan and add the shallots, mushrooms and garlic. Cook over moderate heat, tossing or stirring, for 3 minutes. Add the parsley, tarragon and bell pepper and cook for another 3 minutes. Add the wine, sherry and brandy. Reduce over high heat until nearly all liquid has evaporated and add the cream and reserved crabmeat. Cook and toss to heat the crabmeat. Add the second 2 tablespoons of butter and stir into the mixture. Correct the seasoning and serve on sliced rounds of French bread. Serves 4.