Sherried crab meat stuffing

Yield: 1 Servings

Measure Ingredient
1 pounds Crab meat (chunky)
1 slice White bread
3 tablespoons Lemon juice
1 tablespoon Dry sherry
¾ teaspoon Worcestershire sauce
¼ teaspoon Tabasco
¾ teaspoon Salt
¾ teaspoon Dry mustard
1 cup Medium thick white sauce
1 \N Egg yolk

Remove crusts from bread and cut into ¼ in squares. Gently combine everything except white sauce and egg yolk. Blend egg yolk and white sauce.

Gently toss together.

Source: The American Family Cookbook Ben Gross Restaurant, Irwin, PA Posted to FOODWINE Digest 30 Jan 97 by Rod Grant <rodgrant@...> on Jan 30, 1997.

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