Classic Crab Newburg


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


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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