Crabmeat Dewey

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 3 large mushrooms, finely chopped
  • ½ green pepper, finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • teaspoon freshly ground white pepper
  • 2 egg yolks
  • ¼ cup dry sherry
  • 1 pound lump crabmeat, fresh or canned, picked over well
  • 2 clams, finely minced, with juice, or ¼ cup chopped canned clams with 2 tablespoons juice


    1. Melt the butter in the top of a double boiler and sauté the mushrooms and green pepper in it. Add the flour and blend well. Add the cream all at once, stirring vigorously with a wire whisk. Add salt and pepper.

    2. Beat the egg yolks and blend with the sherry. Add to the cream sauce.

    3. Add the crabmeat and chopped clams and cook just long enough to heat thoroughly. Do not boil after the egg yolks are added. Serve on toast points in heated individual casseroles.