• 1/2 lb. cooked lump crabmeat
• 1 egg yolk, beaten
• 1 Tbs. dry sherry
• 3 Tbs. unsalted butter
• 2 Tbs. all purpose flour
• 1 Tbs. shallots, minced
• 1/2 tsp. paprika
• 1 cup light cream
• 4 slices white bread, lightly toasted
• 1 Tbs. parsley, chopped

Drain crabmeat and rinse lightly. Beat egg yolk and sherry in a bowl and set aside. Melt butter in a heavy nonstick skillet over medium heat. Stir in flour and next 2 ingredients. Cook 1 minute, stirring constantly. Slowly whisk in cream and bring to a boil, stirring constantly 1-2 minutes, until thickened and smooth. Add crabmeat and cook about 1 minute or until heated through. Remove from heat and whisk in egg mixture. Serve crab over toast and garnish with parsley.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 430, fat 32.1g, 65% calories from fat, cholesterol 193mg, protein 17.3g, carbohydrates 21.3g, fiber 0.2g, sugar 3.2g, sodium 420mg, diet points 11.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 1.8

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The recommended wines are: Pinot Blanc, Merlot, or White Zinfandel.