Crab Newberg - cooking recipe

Ingredients

1 (6 oz.) pkg. crabmeat
1/4 c. butter
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. cayenne
2 c. milk
3 egg yolks, beaten
1 1/2 Tbsp. dry sherry
hot, cooked rice

Preparation

Melt butter in medium saucepan.
Add flour, salt, nutmeg and cayenne.
Stir until smooth.
Gradually add milk.
Cook over medium heat 8 to 10 minutes or until slightly thickened, stirring constantly.
Gradually add 1/2 cup hot sauce mixture to egg yolks, beating to blend.
Add egg mixture to remaining sauce mixture.
Mix well.
Add crab and liquid.
Cook 1 to 2 minutes, until thickened, stirring constantly.
Remove from heat; stir in sherry.
Serve over hot rice.