Varm Krabbsmorgas
The Junior League of Central Delaware Valley, New Jersey
The Eastern Junior League Cookbook
1/2 pound crabmeat
1 tablespoon dry sherry
1 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped fresh dill
1 tablespoon butter
2 tablespoons flour
1 egg yolk
1 cup light cream
1 loaf party-size bread
In large mixing bowl, combine crabmeat, sherry, salt, pepper, and dill. Set aside.
In saucepan, melt butter; remove from heat and stir in flour. In a small bowl, beat egg yolk with cream, then briskly stir into butter/flour roux with a wire whisk. Return pan to heat and cook slowly, whisking constantly, for 1-2 minutes, or until mixture thickens; do not let it boil. Pour sauce over crabmeat and stir until well combined.
Toast bread on one side only. Spread untoasted side generously with crabmeat mixture, mounding it slightly. May be prepared in advance up to this point and refrigerated.
Just before serving, place under a hot broiler for a minute or so until hot and lightly browned.
Yield: 24 pieces
Notes:
Sliced a loaf of crusty bread I had on hand in place of the toast
Used dried dill in place of fresh
Went with white wine as I didn’t have any cooking sherry in the house