Crab Newburg a la Cross Creek

• 6 tablespoons unsalted butter
• 1 pound crabmeat, approximately 2 cups
• 2 tablespoons all-purpose flour or instant flour
• 1 1/2 cups heavy cream
• 2 tablespoons lemon juice (or juice of 1 lemon)
• Kosher salt and freshly ground black pepper to taste
• Pinch of ground cloves
• 1/2 teaspoon sweet paprika, or to taste
• Pinch of cayenne pepper, or to taste
• 1/2 cup dry sherry
• 3 eggs
• 1 tablespoon brandy
• 1 tablespoon parsley, finely chopped

1. In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown.
2. Add the crabmeat and stir gently.
3. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate.
4. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice.
5. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine.
6. Add sherry and stir again.
7. In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine.
8. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

unsalted butter, crabmeat, flour, heavy cream, lemon juice, kosher salt, ground cloves, sweet paprika, cayenne pepper, sherry, eggs, brandy, parsley

Taken from cooking.nytimes.com/recipes/1014872 (may not work)