Light Yolk Pinch cayenne pepper

Light Yolk Pinch cayenne pepper

Ingredients:
2 cups half-and-half or light cream
3 egg yolks, beaten
8 ounces cooked crabmeat

Directions:
Optional: 11⁄ tablespoons dry sherry
2
Salt to taste
1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour,
nutmeg, and cayenne; stir until smooth. Gradually whisk in the half-and-half, and
then simmer for 8–10 minutes, stirring constantly, or until slightly thickened.
2. Temper the egg yolks by slowly stirring 1⁄ cup of the hot half-and-half mixture
2
into them. Then, slowly whisk the yolk mixture into the contents of the saucepan.
Add the crabmeat and any juices, and continue to cook, stirring constantly, for
another 1–2 minutes, or until the crabmeat is heated through and the mixture is
thickened. Remove from the heat and stir in the sherry, if using. Taste for
seasoning and add salt, if needed.
SALMON QUICHE
Unless you use steam-in-the-bag spinach, you will have to get a pan dirty along
with the bowl you use for the egg mixture. But, because the quiche is baked in the
pie shell, you’re essentially using one pot to fix this meal.
Yields 6–8 servings
1 10" pie shell
1 151⁄-ounce can pink salmon
2
1 9-ounce package frozen chopped spinach
11⁄ cups Monterey jack cheese, grated
2
1 3-ounce package cream cheese, softened
Salt to taste
1⁄ teaspoon dried thyme, crushed
2