Crab Stew

2 tablespoons butter
1 small onion, grated
1/4 pound mushrooms, sliced thin
2 ripe tomatoes, skinned and chopped
1 pound crabmeat
1 teaspoon salt
Dash of cayenne pepper
1 1/2 cups heavy cream
Few sprigs parsley, chopped
1 teaspoon chopped chives
1/4 cup brandy

Melt butter, stir in grated onion, and cook over moderate heat for 1 or 2 minutes. Stir in mushroom slices and cook several minutes. Add tomatoes and cook about 5 minutes. Stir in crabmeat, salt, cayenne pepper and cream. Heat until mixture comes to a boil, but no longer. Add parsley, chives and brandy. Serve in soup plates with a heaping tablespoon of cooked rice in the center.

Serves 4 to 6.