Classic Crab Newburg
|All purpose flour||2 Tablespoon|
|Cayenne pepper||1 Dash|
|Half and half||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten|
|Canned crabmeat||15 Ounce, drained and cartilage removed (2 Cans, 7 1/2 Ounces Each)|
Place margarine in 1 1/2-quart casserole.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Stir in flour, salt, paprika and cayenne pepper.
Blend in half-and-half, milk and sherry.
Microwave at MEDIUM-HIGH (70%) until thickened, 4 to 7 minutes, stirring with the wire whisk 2 or 3 times during cooking.
Stir small amount of hot mixture into egg yolks; return to mixture.
Microwave at MEDIUM-HIGH (70%) until thickened, 1 to 3 minutes, stirring once or twice.
Stir in crabmeat.
Serve over toast points or puff pastry shells, if desired.