Oyster Crabs à La Newburg
By: Andie Mitchell
Published: Thursday, December 10, 2009 - 2:12am

Ingredients




1 cup oyster crabs, chopped
Salt
1 cup mushroom caps
1 pinch Cayenne
 cup Sherry wine
Nutmeg
1/4 cup butter
3/4 cup cream
1 tablespoon flour
2 egg yolks
1 tablespoon brandy

Preparation

1 Peel mushroom caps and break in pieces. Add oyster crabs and wine, cover, and let stand one hour. Melt butter, add first mixture, and cook eight minutes. Add flour, and cook two minutes. Season with salt, cayenne, and nutmeg; then add heavy cream. Just before serving add egg yolks, slightly beaten, and brandy.