Delectable crab in a creamy sherry sauce served on a bed of rice
6 ounces (175 g) white crabmeat
1/4 pint (150 ml) double cream (heavy cream)
1 ounce (25 g) butter
2 egg yolks
4 tablespoons sherry
3 ounces (75 g) long grain rice
Melt the butter in a frying pan then add the crab meat and fry gently for 2 minutes.
Put the egg yolks and the cream in a bowl and beat together. Stir in the sherry into the crabmeat then slowly stir in the egg and cream mixture. Season with salt and add a pinch of paprika. Cook gently for 5 minutes without boiling.
Boil the rice in salted water until tender, drain and arrange on warmed serving platter. Arrange the crab mixture in the center of the rice and serve.