Crab Newberg | Sonoma-Cutrer Vineyards

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound fresh cooked Dungeness crab meat, picked over to remove any bits of shell
• 2 tbsps plus 1 tsp medium-dry Sherry such as amontillado
• 3 tbsps plus 1 tsp brandy
• 1 1/2 cups heavy cream
• Cayenne and salt to taste
• 4 large egg yolks, beaten well in a medium bowl
• Drops of lemon juice
• Brioche toast points
• 1 tbsp chopped chives