Review of last recipe (photo above) - Sorry for the lackluster pic (the steam was rising, and I didn't feel like waiting for it to cool down) ... I have made Beef Stroganoff for years, but not with this recipe.  This doesn't have the shallots, the mustard, the worcestershire sauce, and I think this sauce is much better tasting than my usual standby; more subtle.

TODAY'S RECIPE - CRAB IN CREAM SAUCE AU GRATIN

Serves 4

1 lb crab meat
2 tbsp butter
2 tbsp flour
1 1/2 cup milk
pinch of cayenne pepper
1/8 tsp nutmeg
salt and pepper
1/4 cup heavy cream
4 tbsp dry sherry
1 egg yolk
2 tbsp finely chopped shallots
4 hard cooked eggs, cut into quarters
2 tbsp grated parmesan cheese

Preheat broiler to high.  Pick over crab meat to remove any bits of shell or cartilage.

Heat 1 tbsp butter in saucepan and add flour, stirring .  Add milk, stirring rapidly with a wire whisk.  When blended and smooth, add cayenne pepper, nutmeg, salt and pepper.

Add cream and bring to boil.  Let simmer briefly and add half of the sherry.  Beat in egg yolk and remove pan from heat.

Heat remaining butter in skillet and add shallots.  Cook briefly and add crab meat.  Cook just to heat through, stirring gently as to not break up the crab.  Sprinkle with remaining sherry.

Spoon crab into baking dish and smooth over.  Arrange egg quarters on top, cut side down.  Spoon on hot cream sauce and sprinkle with cheese.  Place dish under the broiler until golden brown and bubbling on top.