INGREDIENTS
1/4 tsp
black pepper
1/8 tsp
cayenne pepper
14 1/2 ozs
fire roasted canned tomatoes
1/4 c
flour
1/3 c
fresh parsley
4 large cloves
garlic
1 c
heavy cream
1/2 tsp
kosher salt
3/4 lb
lump crab meat
6 cs
seafood stock
1/2 c
shallots
1/4 c
sherry
1 tsp
smoked paprika
1/3 c
tomato paste
4 Ts
unsalted butter