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Classic Crab Newburg

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Ingredients
  Margarine/Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Paprika 14 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Crab
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
11 Minutes
Ready In: 
16 Minutes
Servings: 
4

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