| Crab with Sherry and Eggs in Cream Sauce 1 pound fresh crab meat (imitation crab works well) 2 tbsp butter 2 tbsp flour 1½ cups milk Pinch cayenne powder 1/8 tsp nutmeg, grated salt & pepper to taste ½ cup heavy cream ¼ cup dry sherry 1 egg yolk 2 tbsp shallots (or white part of green onion - you can use the finely chopped green part to sprinkle over the top ) 4 hard-cooked eggs, shelled and chopped 2 tbsp Parmesan cheese, grated 12 corn tortillas 1. Preheat oven broiler. 2. Pick over the crab to remove and bits of shell and cartilage. Lightly chop. Set aside 3. Heat 1 tbsp of the butter in a saucepan and add the flour, stirring. Add the milk, stirring rapidly with a wire whisk. When blended and smooth, add the cayenne, nutmeg, and salt & pepper to taste. Add the cream and bring to a boil. Let simmer briefly, then add half of the sherry. Beat in the egg yolk and remove the pan from the heat. 4. Heat the remaining butter in a skillet and add the shallots. Cook briefly, then add the crab. Cook just to heat through, stirring gently so as not to break up the crab any further. Sprinkle with the remaining sherry. 5. Dip 12 corn tortillas, one at a time, in a skillet of hot oil until soft; then dip tortilla into cream sauce. Set aside. 6. Lightly fill corn tortillas with crab mixture, roll and place in a baking dish. Spoon Cream Sauce over tortillas. Smooth the cream sauce. Sprinkle the cheese over the enchiladas. 7. Place dish under the broiler and cook until golden brown and bubbling on top. Makes 12 |
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