CookEat Recipe
Crab Meat White Wine
Crab meat in a white wine and cream sauce gently thickened with egg yolks.
Method
Steps
Step 1
Use freshly opened chilled fully cooked, ready-to-eat picked crab meat. Keep refrigerated until needed and check gently for any remaining shell or cartilage. Put the one pound of crab meat in a frying pan with the half teaspoon of salt, two saltspoons of cayenne and one saltspoon of freshly grated nutmeg. Pour in the one gill of white wine, mix lightly and cook gently for ten minutes.
Step 2
Add the half gill of milk and first half gill of cream. Mix lightly and boil for five minutes.
Step 3
In a bowl, mix the two egg yolks with the separate two tablespoons of additional cream. Stir in a little of the hot sauce, then stir this mixture into the crab meat. Heat gently, without boiling, for about three minutes, stirring with a wooden spoon. Continue gently until the whole preparation reaches 165°F, checking several places with a clean thermometer. Pour into a deep hot serving dish and serve immediately.
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