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From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 hard-cooked eggs

  • 1 Tablespoon butter

  • 1 Tablespoon flour

  • 1 quart milk

  • 1-1/2 pounds lump crabmeat

  • 1/2 cup heavy cream

  • Salt and pepper

  • Dash nutmeg

  • 1/2 teaspoon mushroom sauce

  • 1/2 teaspoon A-1 steak sauce

  • 1/2 cup cream sherry


TO PREPARE:

Mash hard-cooked eggs; combine with butter and flour.  Bring milk to boil; gradually stir into egg mixture.  Add crabmeat and simmer 5 minutes.  Add cream; bring to boiling point.  Add salt, pepper, nutmeg, sauces and sherry.

SERVES:  6 - 8

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