Name: Crabmeat Dewey
Yield: 6 servings
Cuisine: United States
Ingredients: 2 clams, finely minced, with juice, or ¼ cup chopped canned clams with 2 tablespoons juice; 1 tablespoon all-purpose flour; 3 large mushrooms, finely chopped; ½ green pepper, finely chopped; 2 egg yolks; 1 cup heavy cream; ⅛ teaspoon freshly ground white pepper; ¼ teaspoon salt; ¼ cup dry sherry; 1 pound lump crabmeat, fresh or canned, picked over well; 2 tablespoons butter

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons butter
3 large mushrooms, finely chopped
½ green pepper, finely chop

Method

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.
Beat the egg yolks and blend with the sherry. Add to the cream sauce.
Add the crabmeat and chopped clams and cook just long

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Crabmeat Dewey

Ingredients

Method

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