Crab Stew
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 1 | quart |
milk
|
|
| ⅛ | pound |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
crab meat
|
*
|
| ½ | cup |
sherry wine
|
* |
| 1 | x |
lemon zest
for garnish |
*
|
| 1 | x |
eggs
hard cooked, for garnish |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 0.9 | l |
milk
|
|
| 56.7 | g |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
crab meat
|
*
|
| 118 | ml |
sherry wine
|
* |
| 1 | x |
lemon zest
for garnish |
*
|
| 1 | x |
eggs
hard cooked, for garnish |
*
|
| 15 | ml |
all-purpose flour
|
|
Directions
Place flour with 1 cup milk in a bowl and mix into paste.
Place the rest of the cold milk in pot with butter, salt and pepper, and crab meat.
Cook on low heat.
Mix in 2 egg yolks. cook slowly for ½ hour.
Add sherry.
Garnish with lemon peel and strained hard cooked egg yolk.
