Creamed Lump Crab Meat With Country Ham

• 1 pound lump crab meat or Dungeness or king crab
• 2 tablespoons butter
• 2 teaspoons curry powder
• 4 tablespoons chopped scallions, white only
• 4 tablespoons dry sherry
• 1/2 cup heavy cream
• 1/2 cup half-and-half
• 2 teaspoons Worcestershire sauce
• Salt and freshly ground white pepper to taste
• 1 egg yolk, lightly beaten in a small bowl
• 4 slices of country bread or French bread, about 1/4 inch thick, toasted or fresh
• 8 thin slices country ham like prosciutto, Smithfield or Black Forest
• 4 lemon wedges for garnishing

1. Pick over the crab to remove any traces of shell or cartilage.
2. Heat 1 tablespoon of the butter in a heavy skillet.
3. Add the curry powder and the scallions.
4. Cook, stirring, until wilted.
5. Add 2 tablespoons of the sherry and cook briefly.
6. Add the cream, half-and-half and Worcestershire sauce, and salt and pepper to taste.
7. Bring to a boil and simmer for 5 minutes.
8. Set aside.
9. Keep warm.
10. In a nonstick skillet, heat the remaining butter, and add the crab meat and the remaining sherry.
11. Heat briefly without stirring, and remove from the heat.
12. Add 1/4 cup of the hot cream mixture to the egg yolks.
13. Stir well with a whisk to blend.
14. Return this mixture to the sauce, stirring rapidly.
15. Remove from the heat.
16. Spoon the sauce over the crab meat.
17. Preheat the broiler and prepare the toasts.
18. Heat the ham under the broiler and place the toasts on serving dishes.
19. Add the ham slices.
20. Top with the crab meat and the cream sauce, dividing evenly.
21. Serve with lemon wedges.

crab meat, butter, curry powder, scallions, sherry, heavy cream, worcestershire sauce, salt, egg yolk, country bread, country ham, lemon wedges

Taken from cooking.nytimes.com/recipes/7662 (may not work)