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   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Crab Newburg a la Cross Creek   
    Categories: Seafood, Dairy, Citrus, Herbs, Wine   
         Yield: 4 servings   
      
         6 tb Unsalted butter   
         1 lb Crabmeat; approx 2 cups   
         2 tb A-P flour   
     1 1/2 c  Heavy cream   
         2 tb Lemon juice   
              Salt & fresh ground pepper   
           pn Ground cloves   
       1/2 ts Sweet paprika; to taste   
           pn Cayenne pepper; to taste   
       1/2 c  Dry sherry   
         3 lg Eggs   
         1 tb Brandy   
         1 tb Parsley; fine chopped   
      
     In a large, heavy skillet set over medium heat, melt the   
     butter but do not allow it to brown. Add the crabmeat   
     and stir gently. Cook for one minute, then sprinkle   
     flour over the top and stir gently to incorporate. Cook   
     for another minute or so, then add cream slowly,   
     stirring gently, followed by lemon juice. When sauce is   
     smooth and beginning to thicken, add salt, pepper,   
     cloves, paprika and cayenne pepper and stir to combine.   
     Add sherry and stir again.   
      
     In a small bowl, whisk the eggs until they are almost   
     foaming, then add to the hot crab mixture and stir to   
     combine. Add the brandy, garnish with parsley and rush   
     to the table, serving with toast points.   
      
     Recipe from: Marjorie Kinnan Rawlings   
      
     Adapted by: Sam Sifton   
      
     Yield: 4 servings   
      
     RECIPE FROM: https://cooking.nytimes.com   
      
     Uncle Dirty Dave's Archives   
      
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