CookEat Recipe
Crab Meat Maryland
Flaked crab warmed with sherry, cream and milk, finished with egg yolks and brandy.
Method
Steps
Step 1
Put one and a half pounds of freshly picked, ready-to-eat cooked crab flakes in a frying pan with half a gill of sherry, one teaspoon of salt, two saltspoons of cayenne pepper and one saltspoon of grated nutmeg. Cook for five minutes, stirring occasionally with a wooden spoon.
Step 2
Add two gills of cream and half a gill of milk. Mix gently and boil gently for three minutes, continuing as needed until the mixture reaches at least 165°F throughout.
Step 3
Mix two yolks from commercially pasteurized shell eggs with the separate two tablespoons of cream. Stir a little of the hot mixture into the yolks, then gradually stir them into the crab. Heat gently for three minutes while stirring, without allowing it to boil.
Step 4
Remove from the heat, mix in one tablespoon of brandy and serve promptly in a warm tureen or a suitable chafing dish. Keep at 140°F or above if holding for service.
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