Dungeness Crab Newberg
1 cup cream or evaporated milk
3 tablespoons butter or margarine
2 cups flaked, canned or fresh dungeness crabmeat
3/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 egg yolks
1 teaspoon Worcestershire Sauce
1 tablespoon sherry
6 slices buttered toast
Heat the cream or milk with the butter or margarine in the top of a double
boiler. Add the crab meat, salt, paprika and nutmeg.
Beat the egg yolks, add the Worcestershire Sauce and sherry and mix a little
of the hot liquid from the crab/cream mixture with the yolks.
Then pour the egg mixture into the sauce. Cook 1 or 2 minutes more over simmering
water. Serve on buttered toast.
6 servings.