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Cut crab meat into 2-3 inch pieces. Sauté mushrooms, onion, and garlic in oil until slightly softened. Add crab, snow peas,
and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir in pan juices. Cook and stir until juices are thickened and clear. Makes about 2
servings.
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