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Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 1/2 lb. fresh, frozen or canned crabmeat, drained and picked clean of shell and cartilage
- 1 Tbsp. dry sherry
- 1 tsp. salt
- 1/8 tsp. white pepper
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 egg yolk
- 1 c. light cream
- 6 slices homestyle white bread
Method
- In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.
- Melt the tablespoon of butter without browning it in a small heavy saucepan.
- Remove from the heat and stir in the flour.
- In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk.
- Return the pan to the heat and cook slowly, whisking constantly, for a minute or two until the mixture thickens; do not let it boil.
- Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.
- Taste for seasoning.
