Crabmeat a la Dewey
|Mushrooms||2 Large, finely chopped|
|All purpose flour||1 1⁄2 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Lump crabmeat||1 Pound (Picked Over)|
1)In a blazer pan of chafing dish, melt butter and add mushrooms, cook until tender.
2)Add flour and seasonings and stir nicely.
3)Put the blazer pan on hot water and add cream.
4)Cook until smooth and thickened. Keep stirring.
5)In a bowl, beat together egg yolk and Sherry.
6)Fold in little of hot cream sauce to mixture.
7)Mix it with rest of the mixture and cook until smooth. Keep stirring.
8)Add crabmeat and cook just until heated.
9)Serve the crabmeat a la Dewey on crisp toast points.