Source:

Kate Ransdell

Serves/Makes:4

Ingredients

• 1/2 pound fresh crabmeat, picked clean
• 1/2 pound fresh small shrimp, peeled and deveined
• 2 tbsp (30 ml) butter
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) cayenne
• 1/8 tsp (1 ml) grated nutmeg
• 1/4 cup (60 ml) dry sherry
• 1 6 oz (168 grm). can sliced mushrooms, drained
• 1 cup (225 ml) heavy cream
• 2 egg yolks

Preparation

• In a medium saucepan, melt butter over low heat.
• Add crabmeat and shrimp; season with salt, cayenne, nutmeg, sherry and mushrooms.
• Cook gently until warmed through, about 5 minutes.
• In a small bowl, beat together cream and egg yolks.
• Pour into pan with crab and shrimp and cook over low heat, stirring constantly, until mixture starts to thicken, 3 to 5 minutes. Do not boil.
• Serve at once over rice, buttered toasts or in pastry shells.

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