Varm Krabbsm”Rg†S (Hot Crabmeat Canap‚S)

Directions

1. 1

   1/2 lb Crabmeat

2. 2

   fresh, frozen or -canned, drained & picked 1 tb Dry sherry 1 ts Salt 1/8 ts White pepper 1 tb Fresh dill

3. 3

   chopped 1 tb Butter 1 tb Flour 1 Egg yolk 1 c Light cream 6 sl White bread

4. 4

   home-style In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside

5. 5

   Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour

6. 6

   In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk

7. 7

   Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens

8. 8

   do not let it boil