Seafood in Sherry and Cream


1/2 pound lump crabmeat, fresh or frozen
1/2 pound fillet of sole
1/2 pound haddock
4 tablespoons butter
1/2 cup cream
1/2 cup milk
2 tablespoons flour
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon paprika
several dashes Tabasco sauce
6 oysters, cut in halves
1/2 cup sherry
1 egg yolk
3 whole scallions, chopped fine


Melt the butter in a good-sized saucepan and add the crabmeat, the fish cut in pieces, and the scallions. Cook gently until the fish starts to turn white. Add the cream and milk and the flour and continue cooking over low heat, stirring, until the sauce is thick. Add the oysters, the remaining seasoning, the egg yolk and wine.


Serves 6

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