4 tablespoons butter 2 medium shallots
4 tablespoons butter
2 medium shallotsdiced
½ cup all-purpose flour
2 cups fish stock
1 quart whole milk
1 pound fresh lump crabmeat raw or cooked
3 hard-cooked egg yolks crumbled
1/2 teaspoon black pepper
2 cups heavy cream
½ cup white wine
1 tablespoon salt
1 teaspoon dried oregano
½ cup shredded parmesan cheese
Start by melting the butter in a heavy pan. Add the diced shallots and cook for 3 to 5 minutes until they soften. Add the flour and stir, cooking for another 5 to 10 minutes to form a blonde roux.
Slowly add the milk and fish stock, stirring as you do, and cooking over medium heat until the mixture begins to boil and thicken.
Pour in the cream, wine, parmesan cheese, and crabmeat. Stir well. Add the dried oregano, black pepper and the crumbled egg yolks. Stir and reduce heat to low. Simmer for 10 to 15 minutes. Taste for seasoning and add salt, if needed.