MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Crab Newburg a la Cross Creek
 Categories: Seafood, Dairy, Citrus, Herbs, Wine
      Yield: 4 Servings

      6 tb Unsalted butter
      1 lb Crabmeat (2 c)
      2 tb A-P flour
  1 1/2 c  Heavy cream
      2 tb Lemon juice
           Salt & fresh ground pepper
      1 pn Ground cloves
    1/2 ts Sweet paprika; to taste
      1 pn Cayenne pepper; to taste
    1/2 c  Dry sherry
      3 lg Eggs
      1 tb Brandy
      1 tb Parsley; fine chopped

  In a large, heavy skillet set over medium heat, melt the butter but
  do not allow it to brown. Add the crabmeat and stir gently. Cook
  for one minute, then sprinkle flour over the top and stir gently to
  incorporate. Cook for another minute or so, then add cream slowly,
  stirring gently, followed by lemon juice. When sauce is smooth and
  beginning to thicken, add salt, pepper, cloves, paprika, and
  cayenne pepper and stir to combine. Add sherry and stir again.

  In a small bowl, whisk the eggs until they are almost foaming, then
  add to the hot crab mixture and stir to combine. Add the brandy,
  garnish with parsley and rush to the table, serving with toast
  points.

  Recipe from: Marjorie Kinnan Rawlings

  Adapted by: Sam Sifton

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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