Crab Pate

• 1 lb crabmeat, white and brown
• 6 ounces unsalted butter
• 4 large egg yolks
• 4 tablespoons double cream
• 3 tablespoons medium sherry or 3 tablespoons madeira wine
• 4 tablespoons parmesan cheese, freshly grated
• 5 drops Tabasco sauce
• 1 teaspoon lemon juice (to taste)

1. melt butter in a saucepan large enough to hold all the ingredients.
2. Stir in the crab meat.
3. heat gently stirring all together.
4. beat the egg yolks, cream and sherry together and pour into the crab mixture.
5. continue to cook and stir until it thickens.
6. Keep the heat low.
7. add the cheese until it melts and then take off the heat.
8. season with Tabasco and lemon juice.
9. allow to cool
10. give the mix a final good stir and put into souffle dish or individual ramekin pots and chill for 6 hours or overnight.

crabmeat, butter, egg yolks, double cream, sherry, parmesan cheese, tabasco sauce, lemon juice

Taken from www.food.com/recipe/crab-pate-188868 (may not work)