# 6 oz. (175g) white crabmeat
# 3 oz. (75g) long grain rice
# quarter pint (150ml) double cream
# 1 oz. (25g) butter
# 2 egg yolks
# 4 tbsps. sherry
# salt
# paprika

Procedures :
# Melt the butter in a frying pan then add the crab meat and fry gently for 2 minutes # Put the egg yolks and the cream in a bowl and beat together # Stir in the sherry into the crabmeat then slowly stir in the egg and cream mixture # Season with salt and add a pinch of paprika # Cook gently for 5 minutes without boiling # Boil the rice in salted water until tender, drain and arrange on warmed serving platter # Arrange the crab mixture in the center of the rice and serve
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Category : Holiday

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