Title: Crab Stew
Categories: Seafood Stew Main
Yield: 6 Servings

2		EGG YOLKS
1		QT. MILK
1/8	lb	BUTTER
		SALT AND PEPPER TO TASTE
		CRAB MEAT
1/2	c	SHERRY WINE
		LEMON PEEL (GARNISH)
		HARD COOKED EGG (GARNISH)
1	tb	FLOUR

PLACE FLOUR WITH 1 C. MILK IN A BOWL AND MIX INTO PASTE. PLACE THE REST OF THE COLD MILK IN POT WITH BUTTER, SALT AND PEPPER, AND CRAB MEAT. COOK ON LOW HEAT. MIX IN 2 EGG YOLKS. COOK SLOWLY FOR 1/2 HOUR. ADD SHERRY. GARNISH WITH LEMON PEEL AND STRAINED HARD COOKED EGG YOLK.

Food & Wine RT [*] Category 3, Topic 6 Message 143 Sun Feb 16, 1992 C.NORBERG [Kit] at 17:01 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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