Buttered Crab Meat - cooking recipe

Ingredients

1 lb. backfin lump crab meat
1/2 c. white wine
2 Tbsp. lemon juice
1/4 to 1/2 tsp. nutmeg
salt
white pepper
1/2 to 1 c. butter (depending on richness desired)
1 minced anchovy
2 egg yolks

Preparation

Combine wine, lemon juice, nutmeg, salt and pepper in a shallow pan and bring to a boil.
Add crab meat and just heat through.
Meanwhile, cream butter, anchovy and egg yolks.
Stir gradually into crab mixture, do not let it boil, and cook gently, stirring all the while, until it is thickened.
Taste to see if more salt and pepper is needed.
Serve very hot in shells or in chafing dish surrounded by sippets.