Crabmeat and Prosciutto

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Crabmeat and Prosciutto
Serves: 4

1 pound fresh crabmeat
2 tbs butter
2 tbs finely chopped shallots
5 tbs dry Sherry
1 cup heavy cream
1 egg yolk, lightly beaten
1 tsp Worcestershire sauce
4 slices toast
8 thin slices of Proscuito

Pick over crab to remove cartilage or shell, drain well. Heat half the butter in a heavy skillet and add the shallots and cook stirring until wilted. Add 4 tablespoons of Sherry and reduce the liquid by half. Add the cream and cook over high heat for about 5 minutes. Meanwhile heat the remaining butter and crabmeat, add 1 tablespoon Sherry and heat thoroughly, remove from the heat. Add a few spoons of the hot cream to the egg yolk and stir to blend. Return this mixture to the cream, stirring rapidly then remove from the heat. Spoon the sauce over the crabmeat. Prepare the toast and then using a 3" round cutter, cut into a circle and keep warm. Heat the Proscuito under the broiler. Place the Proscuito on top of toast round and spoon crabmeat and cream sauce on top.