Classic Crab Newburg

Ingredients:

1 (6 ounce) package Wakefield Snow Crabmeat
1/4 cup butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
2 cups half and half or light cream
3 egg yolks, slightly beaten
1 1/2 tablespoons dry sherry
Hot, cooked rice

Method:

Thaw and drain crabmeat. Melt butter in medium saucepan. Add flour, salt, nutmeg and cayenne. Stir until smoothe. Gradually add half and half. Cook over medium heat 8 to 10 minutes, or until slightly thickened, stirring constantly. Gradually add 1/2 cup hot sauce mixture to egg yolks, beating to blend. Add egg yolk mixture to remaining sauce mixture; mix well. Add crab and crab liquid. Cook 1 to 2 minutes, or until thickened, stirring constantly. Remove from heat. Stir in sherry. Serve over hot, cooked rice.
Makes 4 to 5 servings.


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