Put crabmeat into heavy pan with butter, yolks, cream and brandy. Stir over low heat until mixture is well blended and thick. Do not boil, season higly with salt, freshly ground pepper, cayenne and parmesan. Pack into 6 individual cocotte dishes and chill. Make this the day before it is wanted. Serve with hot white toast.
Parmesan Cheese | 1 heaped |
Brandy | 1 tbsp |
Thick Cream | 2 tbsp |
Egg Yolks | 3 |
Butter | 3 oz |
Crab Meat | 8 oz |
Salt | ? |
Pepper | ? |
Cayenne | ? |
When you think of a burger, you traditionally think of the American style beef burger patty in a sesame seeded bun with a few thinly sliced tomatoes, lettuce, possibly a pickle or two and a generous h... keep reading