Buttered Crab Meat

1. 1

   Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil.

2. 2

   Add crab meat and just heat through.

3. 3

   Meanwhile, cream butter, anchovy and egg yolks.

4. 4

   Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened.

5. 5

   Taste to see if more salt and pepper is needed.

6. 6

   Serve very hot in shells or in chafing dish surrounded by sippets.

No additional tips available.