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Crab In Sherry Cream Sauce
Ingredients
2 oz. (¼ cup) butter
½ oz. (2 tablespoons) flour
½ teaspoon salt
2 egg yolks
⅔ pint (1½ cups) single (light) cream
3 tablespoons (¼ cup) dry sherry
12 oz. crab, cooked
Details
Serves: 6
Method
Put the butter in a large heat resistant bowl. Cook on HIGH for 1-2 minutes until melted. Blend in the flour and salt. Mix the egg yolks and cream in a small bowl. Stir into the flour mixture to form a smooth paste.
Add the sherry and crab. Cover and cook on HIGH for 5 minutes. Stir, then continue cooking for about 5 minutes until the mixture thickens. Leave to stand covered for 5 minutes before serving. Serve on toast, in bouchees or with cooked rice.
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