Crab and Saffron Cream Sauce

Yield: 4-6 serv

1 shallot, minced

1 mini bell pepper, minced

1/2 cup butter

1/2 cup cherry tomatoes, cut in half

1 pinch saffron threads

12 oz lump crab meat

1 cup baby spinach

1/2 cup heavy cream

1/2 cup freshly grated parmesan cheese

Salt and pepper to taste

Sauté the shallot and bell pepper in the butter until softened. Add the cream and bring to a simmer. Stir in the cherry tomatoes, saffron, crab and spinach. Remove from heat and stir in the parmesan until melted. Do NOT return to heat. Add salt and pepper to taste.