- 2 cups flaked crab meat
- 3 Tbs butter
- 5 Tbs dry sherry
- 1/2 cup heavy cream
- 3 egg yolks, beaten
- Salt
- Pepper
- Paprika
- 3 cups cooked rice, warm water
- Heat butter in a pan over a medium-low heat. Add crab, season with salt and pepper, and cook gently for about 4 minutes.
- 2 Pour sherry into the pan and simmer gently until liquid is reduced almost by half.
- 3 Mix cream and egg yolks, season to your taste and pour into the top of a double boiler. Heat, stirring continuously, until the mixture has thickened enough to coat the back of a wooden spoon. Do not allow to boil.
- 4 Distribute the warm rice among 4 plates and top with some crab meat and liquid from the pan. Finish by pouring some of the cream and egg sauce over each one.
- 5 Sprinkle paprika over the sauce and serve.
Nutrition Facts
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Flavor variations: a pinch of ground nutmeg goes well with the sauce. If you find the sherry sauce to strong, try a combination of sherry and water -2 Tbs dry sherry, 2 Tbs water- and add some Worcestershire sauce -about 1 tsp- to the egg and cream sauce to balance.
Shortcut: Heat cream and butter in teh top of the double boiler. Add crab and season. Mix egg yolks, 1 Tbs dry sherry, 1 tsp Worcestershire sauce and cream, pour over the crab. Cook for a couple of minutes -until the sauce coats the back of a wooden spoon- and do not let it boil.
Use only 1 Tbs dry sherry in the short procedure because the alcohol will not evaporate as it does when the sauce is reduced following the first procedure.
For lobster Newburg, substitute crab meat with cooked lobster meat.
