CookEat Recipe
Crab-Meat Flakes in Cases
Picked crab meat warmed with sherry, cream and truffle, finished with a smooth egg-yolk liaison and served in six paper cases.
Method
Steps
Step 1
Check the one and a half pounds ready-to-eat cooked crab flakes gently for shell and cartilage, keeping chilled until needed. Put in a frying pan with the half gill sherry, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Cook gently for five minutes, mixing occasionally.
Step 2
Add the two gills cream and one cleaned, finely sliced culinary truffle. Mix lightly and boil gently for five minutes, continuing until the preparation is steaming hot throughout and reaches 165°F.
Step 3
Mix the two ready-to-eat pasteurized egg yolks with the two tablespoons milk. Stir this into the crab with the half ounce butter, then heat gently while mixing for three minutes without boiling.
Step 4
Divide the full preparation evenly among six food-safe paper serving cases. Arrange on a dish lined with a clean food-safe napkin, garnish with a little washed fresh parsley and serve promptly. Keep the paper cases away from the cooking heat.
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