Creamed Lump Crab Meat With Country Ham Recipe

Name: Creamed Lump Crab Meat With Country Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crab meat or Dungeness or king crab; 2 tablespoons butter; 2 teaspoons curry powder; 4 tablespoons chopped scallions, white only; 4 tablespoons dry sherry; 1/2 cup heavy cream; 1/2 cup half-and-half; 2 teaspoons Worcestershire sauce; Salt and freshly ground white pepper to taste; 1 egg yolk, lightly beaten in a small bowl; 4 slices of country bread or French bread, about 1/4 inch thick, toasted or fresh; 8 thin slices country ham like prosciutto, Smithfield or Black Forest; 4 lemon wedges for garnishing

Servings: persons

1 pound lump crab meat or Dungeness or king crab
2 tablespoons butter
2 teaspoons curry powder
4 tablespoons chopped scallions, white only
4 tablespoons dry sherry
1/2 cup heavy cream
1/2 cup half-and-half
2 teaspoons Worcestershire sauce
Salt and freshly ground white pepper to taste
1 egg yolk, lightly beaten in a small bowl
4 slices of country bread or French bread, about 1/4 inch thick, toasted or fresh
8 thin slices country ham like prosciutto, Smithfield or Black Forest
4 lemon wedges for garnishing

1
Pick over the crab to remove any traces of shell or cartilage.
2
Heat 1 tablespoon of the butter in a heavy skillet.
3
Add the curry powder and the scallions.
4
Cook, stirring, until wilted.
5
Add 2 tablespoons of the sherry and cook briefly.
6
Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste.
7
Bring to a boil and simmer for 5 minutes.
8
Set aside.
9
Keep warm.
10
In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry.
11
Heat briefly without stirring, and remove from the heat.
12
Add 1/4 cup of the hot cream mixture to the egg yolks.
13
Stir well with a whisk to blend.
14
Return this mixture to the sauce, stirring rapidly.
15
Remove from the heat.
16
Spoon the sauce over the crab meat.
17
Preheat the broiler and prepare the toasts.
18
Heat the ham under the broiler and place the toasts on serving dishes.
19
Add the ham slices.
20
Top with the crab meat and the cream sauce, dividing evenly.
21
Serve with lemon wedges.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound lump crab meat or Dungeness or king crab, 2 tablespoons butter, 2 teaspoons curry powder, 4 tablespoons chopped scallions, white only, and more.

Yes, Creamed Lump Crab Meat With Country Ham falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamed Lump Crab Meat With Country Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions