Crabmeat Dewey

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

  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