Seafood Newbury

• 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

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

fresh crabmeat, shrimp, butter, salt, cayenne, nutmeg, sherry, mushrooms, heavy cream, egg yolks

Taken from online-cookbook.com/goto/cook/rpage/0004DF (may not work)