You’ll Need:

# 6 oz. (175g) white crabmeat
# 3 oz. (75g) long grain rice
# quarter pint (150ml) double cream
# 1 oz. (25g) butter
# 2 egg yolks
# 4 tbsps. sherry
# salt
# paprika

Directions : # Melt the butter in a frying pan then add the crab meat and fry gently for 2 minutes
# Put the egg yolks and the cream in a bowl and beat together
# Stir in the sherry into the crabmeat then slowly stir in the egg and cream mixture
# Season with salt and add a pinch of paprika
# Cook gently for 5 minutes without boiling
# Boil the rice in salted water until tender, drain and arrange on warmed serving platter
# Arrange the crab mixture in the center of the rice and serv