Creamed Crab
From Weekly Wisdom — February 1997
Fish and Seafood Recipes
Yield: Makes 4 servings.
- 4 ounces cream cheese, softened
- 1/2 cup cream, divided
- 1-1/2 tablespoons butter
- 2 teaspoons flour
- 3/4 cup milk
- 1/2 teaspoon salt
- pinch of cayenne
- 1 pound flaked, cooked
- crabmeat (fresh or frozen)
- 2 large egg yolks
Blend the cream cheese with two tablespoons of the cream. Set aside. Melt butter and stir in flour, then slowly stir in milk. Cook over low heat, stirring until thick; then remove from heat. Add seasonings, cream cheese mixture, and crabmeat. Beat egg yolks with remaining cream, then mix with the crabmeat. Heat briefly but do not allow to boil. Serve immediately over rice or toast.
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