Hot Crab Toast

16 oz All Natural Lump, Backfin or Special crabmeat
2 egg yolk, beaten
2 tbs dry sherry
6 tbs unsalted butter
4 tbs all purpose flour
2 tbs shallot, minced
1 tsp paprika
2 cups light cream
12 slices bread, lightly toasted
2 tbs parsley, chopped
Flake and drain crabmeat. Remove any shell pieces. Beat egg yolk and sherry in a bowl and set aside. Melt butter in a nonstick skillet over medium-low heat. Stir in flour, shallots and paprika. Cook 1 minute, stirring constantly. Slowly whisk in cream and bring to a boil, stirring constantly 1-2 minutes until thickened and smooth. Add crabmeat and cook several minutes or until heated through. Remove from heat and whisk in egg mixture. Gently blend. Serve crab over toast and garnish with parsley.

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