Novel Crab Newburg
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| 1 | can |
soup, cream of shrimp
|
* |
| 1 | pound |
crab meat
|
|
| 2 | tablespoons |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
milk
|
|
| 1 | can |
soup, cream of shrimp
|
* |
| 453.6 | g |
crab meat
|
|
| 3E+1 | ml |
sherry
|
|
Directions
Melt butter and blend in flour.
Stir in milk and the soup, cooking slowly and stirring constantly, 3 to 5 minutes, or until soup thaws and sauce thickens.
Simmer 1 minute.
Add crab meat and continue cooking until crab is heated through.
Stir in wine and blend.
Good on hot waffles.
Makes 4 servings.
