Crab Newberg
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
sherry
|
*
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | pound |
crab meat
picked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
milk
|
|
| 59 | ml |
sherry
|
*
|
| 2 | each |
egg yolks
beaten |
*
|
| 453.6 | g |
crab meat
picked |
|
Directions
Place butter in a 1½ quart casserole.
Microwave on high (100%) until melted, 30 seconds to 1 minute.
Stir in next four ingredients.
Blend in half and half, milk and sherry.
Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time 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 crab meat.
Serve over toast points or patty shells, if desired.
