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Seafood in Sherry and Cream

Seafood in Sherry and Cream
1 vote, 1.00 avg. rating (49% score)
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Yield: Serves 6

This is a very good recipe and very useful. You can vary it in many ways. It is best prepared well ahead of time. Festive but not too expensive, it is easy to make. If you want twice as much just use a larger pot and double everything. Serve this dish hot over plain white rice, over patty shells, or over halved baking powder biscuits as a shortcake. It may be put in a buttered baking dish and browned in the oven with a topping of grated cheese, buttered breadcrumbs, or sliced almonds. Curry powder or chopped dill weed added to the dish are good, too. Other ingredients -- lobster, shrimp, halibut, scallops, or mushrooms -- may be added or substituted. Or mix with rice and bake the whole as a sort of pilaf.

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  • 1/2 pound lump crabmeat, fresh or frozen
  • 1/2 pound fillet of sole
  • 1/2 pound haddock
  • 4 tablespoons butter
  • 1/2 cup cream
  • 1/2 cup milk
  • 2 tablespoons flour
  • juice of half a lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • several dashes Tabasco sauce
  • 6 oysters, cut in halves
  • 1/2 cup sherry
  • 1 egg yolk
  • 3 whole scallions, chopped fine


Melt the butter in a good-sized saucepan and add the crabmeat, the fish cut in pieces, and the scallions. Cook gently until the fish starts to turn white. Add the cream and milk and the flour and continue cooking over low heat, stirring, until the sauce is thick. Add the oysters, the remaining seasoning, the egg yolk and wine.
Updated Wednesday, August 29th, 2007

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