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Crab In Sherry Cream Sauce


2 oz. ( cup) butter
oz. (2 tablespoons) flour
teaspoon salt
2 egg yolks
⅔ pint (1 cups) single (light) cream
3 tablespoons ( cup) dry sherry
12 oz. crab, cooked


Serves: 6


Put the butter in a large heat resistant bowl. Cook on HIGH for 1-2 minutes until melted. Blend in the flour and salt. Mix the egg yolks and cream in a small bowl. Stir into the flour mixture to form a smooth paste.

Add the sherry and crab. Cover and cook on HIGH for 5 minutes. Stir, then continue cooking for about 5 minutes until the mixture thickens. Leave to stand covered for 5 minutes before serving. Serve on toast, in bouchees or with cooked rice.

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