Rick Stein's Crab Newburg

Yes, those were Rick's words, after which, he quoted the original Faber recipe :- "We boil the the crabs immediately, 20 minutes in salted water. We like best to eat them just so, with home-made mayononnaise and Cuban bread and cold bitter ale. The meat comes from the shells in enormous flakes, snow-white and incredibly sweet and flavoursome.. When we have crab meat to spare, I make a crab Newburg, so superlative that I myself taste it in wonder, thinking 'Can it be I who has brought this noble thing into the world?' It is impossible to give proportions, for I never twice have the same amount of crab meat to work with and here indeed I have no mother, but only instinct to guide me. In an iron skillet over a low fire, I place a certain amount of Dora's butter. As it melts I stir in the flaked crab meat, lightly, tenderly. The flakes must not become disintegrated; they must not brown. I add lemon juice, possibly a tablespoonful for each cup of crab meat. I add salt and pepper frugally, paprika more generously and a dash of powdered clove, so temporal that the flavour in the finished Newburg is only as though the mixture had been whisked through a spice grove. I add Dora's golden cream. I do not know the exact quanbreasty. It must be generous, but the delicate crab meat must not be deluged with any other element. The mixture bubbles for a few moments. I stir in dry sherry, the quanbreasty again, unistimable. Something must be left to genious. I stir in well beaten eggs, perhaps an egg, perhaps two, for every cup of flakes. The mixture must now no more than be turned over on itself and removed in a great sweep from the fire. I stir in a tablespoon, or two, of the finest brandy and turn the Newburg into a piping hot covered serving dish. I serve it on toast points and garnish superflously with parsley and a Chablis or white Rhine wine is recommended as an accompaniment. Angels sing softly in the distance. We do nor desicrate the dish by serving any other, neither salad nor desert. We just eat crab Newburg. My friends rise from the table, wring my hand with deep feeling and slip quietly and reverently away. I sit alone and weep for the misery of a world that does not have blue crabs and a Jersey cow." -from'Faber Book of Food' lifted from 'Taste of the Sea' by Rick Stein.