Crab Newberg

BY CHEF JOHN ASH 

Dungeness is a rich, succulent delicacy to be savored when in season. This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineriality of Sonoma-Cutrer Les Pierres is a great match here.

INGREDIENTS

1/4 cup (1/2 stick) unsalted butter

1 pound fresh cooked Dungeness crab meat, picked over to remove any bits of shell

2 tbsps plus 1 tsp medium-dry Sherry such as amontillado

3 tbsps plus 1 tsp brandy

1 1/2 cups heavy cream

Cayenne and salt to taste

4 large egg yolks, beaten well in a medium bowl

Drops of lemon juice

Brioche toast points

1 tbsp chopped chives

INSTRUCTIONS

1. In a heavy saucepan, heat the butter over medium heat. Add the crab, 2 tablespoons of the sherry and the brandy and cook stirring for 2 minutes or until heated through.

2. Transfer the crab meat with a slotted spoon to a bowl. Add the cream to the sherry mixture remaining in the pan and boil until it is reduced to about 1 cup

3. Reduce the heat to low and stir in the remaining 1 teaspoon each sherry, brandy, nutmeg, cayenne and salt to taste.

4. Slowly whisk the cream mixture into the yolks and return to the stove over moderate heat.

5. Stirring constantly, cook the mixture until it thickens nicely, another minute or so being careful not to scramble the eggs.

6. Stir in the crab meat and finish with drops of lemon juice to taste. Serve over the toast points and top with chopped chives.