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