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Categories:
unsalted butter crabmeat flour heavy cream lemon juice kosher salt ground cloves sweet paprika cayenne pepper sherry eggs brandy parsley
Viewed: 38 - Published at: 9 years agoIngredients
- 6 tablespoons unsalted butter
- 1 pound crabmeat, approximately 2 cups
- 2 tablespoons all-purpose flour or instant flour
- 1 1/2 cups heavy cream
- 2 tablespoons lemon juice (or juice of 1 lemon)
- Kosher salt and freshly ground black pepper to taste
- Pinch of ground cloves
- 1/2 teaspoon sweet paprika, or to taste
- Pinch of cayenne pepper, or to taste
- 1/2 cup dry sherry
- 3 eggs
- 1 tablespoon brandy
- 1 tablespoon parsley, finely chopped
Method
- In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown.
- Add the crabmeat and stir gently.
- Cook for one minute, then sprinkle flour over the top and stir gently to incorporate.
- Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice.
- When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine.
- Add sherry and stir again.
- In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine.
- Add the brandy, garnish with parsley and rush to the table, serving with toast points.
