I, on the other hand, am a church cat and a neutered one at that. I ignore my incarcerated hormones as I take a whiff of the spring air and turn my attention to food, catering to the palate instead of the prostate. With appetite in mind, I once again offer up one of our parish kitchen's favorites:
Crab Newburg
2 c. crabmeat
4 T. butter
3 T. flour
1/2 c. boiling water or hot milk
1/2 tsp. salt
1 pint light cream
Few grains pepper
Dash of nutmeg
Splash of sherry
(and a heigh ho ho..)
Melt butter, add flour, salt and pepper, slowly add hot water or milk to make a thick paste. Then, add the light cream and stir in as you add 2 cups crabmeat and a dash of nutmeg. Stir until well heated through. Just before serving, add 1/4 to 1/2 cup of sherry. Serve on toast points, saltines or in a cat's dish. Serves 4 (3 1/2--hehehe)
Enjoy and don't forget a nice nap for dessert!
--Tom