Buttered Crab Meat

9 ingredients
6 steps

Ingredients

  • 1 lb. backfin lump crab meat
  • 1/2 c. white wine
  • 2 Tbsp. lemon juice
  • 1/4 to 1/2 tsp. nutmeg
  • salt
  • white pepper
  • 1/2 to 1 c. butter (depending on richness desired)
  • 1 minced anchovy
  • 2 egg yolks

Directions

  1. 1
    Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil.
  2. 2
    Add crab meat and just heat through.
  3. 3
    Meanwhile, cream butter, anchovy and egg yolks.
  4. 4
    Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened.
  5. 5
    Taste to see if more salt and pepper is needed.
  6. 6
    Serve very hot in shells or in chafing dish surrounded by sippets.

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