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Calvert Crab Newburg

• 6 tablespoons vegetable oil
• 3 tablespoon flour
• 2 cups light cream
• 1/8 teaspoon nutmeg
• dash paprika
• 1 teaspoon salt
• 3 tablespoons fresh lemon juice
• 2 egg yolks
• 1 pound jumbo lump crab meat
• sherry to taste
• toast points
• parsley
• lemon wedges

Heat oil in sauce pan over low heat; stir in the flour and seaoning.

After flour has mixed well with the oil, gradually add the cream. Stir constantly until thickened.

Beat egg yolks and lemon juice together slightly. Add egg mixture to cream sauce, stirring constantly until egg yolks are cooked.

Put crab meat in bottom of casserole. Pour sherry over this and top with the sauce. Brown under broiler.

Remove from broiler and serve over toast points, garnish with parsley and lemon wedges.

Serves 6.