Classic Crab Newburg Recipe
Summary
Preparation Time5 MinCooking Time11 Min
Ready In16 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Butter/Margarine | 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 (16 tbs) | |
| Sherry | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Crabmeat | 2 Can (10oz) |
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.
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.
Chef
