|Frozen patty shells||4|
|Chopped onion||2 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Frozen crabmeat||16 Ounce, thawed (1 Package)|
|Egg yolks||3 , slightly beaten|
|Cayenne pepper||1 Pinch|
1. Bake patty shells on 15 1/2 x 12-inch Cookie Sheet following package directions.
2. Melt butter in 2-quart Sauce Pan over medium heat; add onions; cook until translucent; add sherry, continuing to cook 6-8 minutes or until 1/2 remains; add cream, crabmeat; simmer 5 minutes.
3. Stir 2 tablespoons hot cream mixture into beaten egg yolks, then return to pan, stirring rapidly; remove from heat; stir in cayenne; spoon into patty shells; garnish with parsley sprigs, as desired.