1 tablespoon butter
2 teaspoons flour
3 hard-boiled eggs, sieved
Grated rind of 1 lemon
A pinch of salt
A pinch of freshly ground pepper
4 cups milk
1/2 pound cooked crabmeat
1/2 cup heavy cream
1/2 cup dry sherry
A dash of Worcestershire sauce
In a 2-quart saucepan, combine butter, flour, sieved eggs, lemon rind, salt, and pepper. In a separate saucepan, bring milk to a boil; remove from heat. Gradually pour the hot milk into the egg mixture, stirring with a wire whisk.
Add crabmeat, and cook over low heat for 5 minutes; do not boil. Add cream and remove from heat. Stir in sherry and Worcestershire sauce and serve piping hot.
Source: The White House Family Cookbook
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.