Crab Pie
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INGREDIENTS Pre-baked pie crust
1/4 pound butter
3 cups picked crab meat
Salt and pepper, to taste
Pinch of sugar
5 egg yolks
1 cup heavy cream
1/4 cup sherry
Chopped chives or parsleyMelt 1/4 pound butter in a deep skillet. Heat 3 cups of picked crab in the butter for several minutes. Season with salt, pepper, and a pinch of sugar.
Beat 5 egg yolks. Then beat 1 cup of heavy cream into the yolks. Pour over the crab and stir carefully without shredding the crab, stirring it over medium heat until it is thick and smooth. Carefully and gradually add 1/4 cup sherry.
Pour into prebaked pie crust and sprinkle the crab with chopped chives or parsley. Serve immediately, cut into wedges at the table, as for any pie.
Makes 6 servings
NOTE: The only thing to worry about in this recipe are the egg yolks. DO NOT let them get too hot or they may curdle. Just stir and watch.