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; approx 2 cups
2 tb A-P flour
1 1/2 c Heavy cream
2 tb Lemon juice
Salt & fresh ground pepper
pn Ground cloves
1/2 ts Sweet paprika; to taste
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

Yield: 4 servings

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

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