CookEat Recipe
Crab Meat Poulette
Crab in a shallot and white-stock cream sauce with sherry and egg yolk.
Method
Steps
Step 1
Heat one and a half tablespoons of butter in a saucepan. Add six finely chopped shallots and gently brown for ten minutes.
Step 2
Add two lightly filled tablespoons of flour and mix. Pour in one gill each of prepared white veal stock, milk and cream. Add half a teaspoon of salt, one saltspoon of cayenne pepper and one saltspoon of grated nutmeg. Stir until boiling, then reduce for ten minutes.
Step 3
Add one and a half pounds of freshly picked, ready-to-eat cooked crab meat and two tablespoons of sherry. Flake the meat gently while mixing and cook gently for about ten minutes, continuing until the mixture reaches at least 165°F throughout.
Step 4
Mix one yolk from a commercially pasteurized shell egg with the separate tablespoon of cream. Stir in a little hot sauce, then stir the yolk mixture into the crab and heat gently for one minute. Pour into a hot tureen and serve promptly.
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