Oyster Crabs à la Newburg
A main that leans on mushroom caps and sherry wine.
contains glutencontains dairycontains eggscontains shellfishcontains alcohol
Ingredients
US
Metric
- 1 cup oyster crabs
- 1 cup mushroom caps
- ⅓ cup Sherry wine
- ¼ cup butter
- 1 tablespoon flour
- Salt
- Cayenne
- Nutmeg
- ¾ cup cream
- Yolks two eggs
- 1 tablespoon brandy
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup cream → lactose-free cream or coconut cream
Steps
- Peel the mushroom caps and break them into pieces.
- Combine the mushroom pieces with the oyster crabs and Sherry in a bowl. Cover and let stand for 1 hour.
- Melt the butter in a pan. Add the mushroom and oyster crab mixture and cook for 8 minutes.
- Add the flour and cook for 2 minutes.
- Season with salt, cayenne, and nutmeg.
- Add the cream.
- Just before serving, slightly beat the egg yolks and add them with the brandy.
Nutrition (estimated, per serving)
| Calories | 401 |
|---|---|
| Protein | 4.4 g |
| Fat | 40.4 g |
| Carbs | 7.4 g |
| Fiber | 0.5 g |
| Sodium | 70 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States