Crab Voltaire

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees An elegant vintage seafood dish featuring cooked crab meat sautéed with mushrooms and shallots, then simmered in a rich brandy, sherry, and heavy cream sauce. Finished with egg yolks for a velvety, luxurious texture.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	15 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Chafing dish
• Small bowl
• Whisk

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Ingredients

Measurements	Ingredients	Prep / Notes
2 Cups	Crab Meat	Cooked
1/4 Cup	Butter	None
1 tsp	Shallot	Chopped (or onion)
1/4 lb	Mushrooms	Fresh
2 Tbsp	Brandy	None
6 Tbsp	Sherry	None
2 Cups	Heavy Cream	Divided
2 tsp	Chives	Minced
2	Egg Yolks	None
To taste	Salt	None
To taste	Cayenne	None

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Instructions

Step 1: Sauté and Flambé

1. Sauté 2 cups cooked crab meat in 1/4 cup butter with 1 tsp chopped shallot and 1/4 lb fresh mushrooms for 3 minutes until fragrant and tender.
2. Add 2 Tbsp brandy and 6 Tbsp sherry, then bring the mixture to a rolling boil.

Step 2: Simmer the Sauce

3. Add 1 3/4 cups heavy cream (reserving the rest of the cream for later) to the skillet and boil for 3 minutes.
4. Add 2 tsp minced chives and boil for an additional 1 minute until aromatic.

Step 3: Thicken and Serve

5. In a small bowl, beat 2 egg yolks with the remaining heavy cream.
6. Stir the egg yolk mixture gradually into the hot crab mixture.
7. Remove the skillet from the heat and heat gently until thickened and velvety—do not boil, or the eggs will curdle.
8. Season with salt and cayenne pepper to taste, and serve warm from a chafing dish.

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💡 Make-Ahead & Storage: Best served immediately while warm and creamy from the chafing dish.

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Original Recipe Scan