I used to make this at The Great Tree Hotel in Devon. In summer, the shellfish caught off the coasts of Devon and Cornwall is especially tasty and plentiful, they made this dish very popular.
Melt the butter in a saucepan and stir in the crabmeat (make sure that you have picked over the crabmeat removing all the shell), heat gently stirring together.
Beat the egg yolks, cream, and sherry together and add to the crab, continue cooking and stirring until the mixture thickens, keep the heat on low, add the parmesan cheese and let it melt.
Remove from the heat, season to taste with Tabasco sauce and lemon juice and let cool.
Give the mixture a good stir, then pour into a dish, cover, and chill overnight.
We like to serve this with hot brown toast and if you must some butter, but, this p?t? is so rich it doesn?t really need butter.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 6 | ||
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Calories: 3245 | ||
Calories from Fat: 3174 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 352.7g | 470 % | |
Saturated Fat 216.6g | 1083 % | |
Monounsaturated Fat 95.8g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 2019mg | 621 % | |
Sodium 2578.5mg | 89 % | |
Potassium 338.1mg | 9 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3245
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