Oysters and Crabmeat Creamed in Champagne

Ingredients

• 1 dozen oysters
• 1 pound crabmeat
• 1 cup champagne
• 4 cup butter
• 2 tablespoons flour
• 1% teaspoon nutmeg
• Vf cup heavy cream
• salt and cayenne pepper

Method

1. 1

   Let the champagne come to a boil, turn off the flame and add the oysters until they curl, about 40 seconds.

2. 2

   Strain the champagne through a cloth.

3. 3

   Keep the oysters warm.

4. 4

   Melt the butter in a saucepan and add the flour and stir until smooth, then slowly add the seasonings and the cream.

5. 5

   Mix the crabmeat lightly with lemon juice.

6. 6

   Fill the warmed shells with crab mixture, lay an oyster or two on top, cover with cream sauce and top with buttered crumbs.

7. 7

   Run under the flame until lightly browned and hot.

8. 8

   Serve immediately, with champagne.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 10. The excerpt below is the record exactly as published.

Oysters and Crabmeat Creamed in Champagne 1 dozen oysters sauce: 1 pound crabmeat 1 cup champagne lemon juice 4 cup butter buttered crumbs 2 tablespoons flour fish shells for serving salt and cayenne pepper 1% teaspoon nutmeg Vf cup heavy cream

Cook this with the app: pantry check, scaling, and the assistant.