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Classic Crab Newburg Recipe
|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)|
Calories 333 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 7 g35.1%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 778.8 mg32.4%
Total Carbohydrates 21 g7%
Dietary Fiber 6.8 g27.1%
Sugars 3.5 g
Protein 22 g44.5%
Vitamin A 197.6% Vitamin C 21.8%
Calcium 13.8% Iron 26.3%
*Based on a 2000 Calorie diet
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.