Creamed Lump Crab Meat With Country Ham
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound lump crab meat or Dungeness or king crab
- 2tablespoons butter
- 2teaspoons curry powder
- 4tablespoons chopped scallions, white only
- 4tablespoons dry sherry
- ½cup heavy cream
- ½cup half-and-half
- 2teaspoons Worcestershire sauce
- Salt and freshly ground white pepper to taste
- 1egg yolk, lightly beaten in a small bowl
- 4slices of country bread or French bread, about ¼ inch thick, toasted or fresh
- 8thin slices country ham like prosciutto, Smithfield or Black Forest
- 4lemon wedges for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
387 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 28 grams protein; 1470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pick over the crab to remove any traces of shell or cartilage.
- Step 2
Heat 1 tablespoon of the butter in a heavy skillet. Add the curry powder and the scallions. Cook, stirring, until wilted. Add 2 tablespoons of the sherry and cook briefly.
- Step 3
Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste. Bring to a boil and simmer for 5 minutes. Set aside. Keep warm.
- Step 4
In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry. Heat briefly without stirring, and remove from the heat.
- Step 5
Add ¼ cup of the hot cream mixture to the egg yolks. Stir well with a whisk to blend. Return this mixture to the sauce, stirring rapidly. Remove from the heat.
- Step 6
Spoon the sauce over the crab meat.
- Step 7
Preheat the broiler and prepare the toasts.
- Step 8
Heat the ham under the broiler and place the toasts on serving dishes. Add the ham slices. Top with the crab meat and the cream sauce, dividing evenly. Serve with lemon wedges.
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