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Crab Newburg
1
3
1
cup (2 sticks) butter
tablespoons flour
/8 teaspoon red pepper
Dash of Tabasco® sauce
2
2
1
1
3
tablespoons onion juice
cups heavy cream
/2 teaspoon seasoned salt
/2 teaspoon Accent®
tablespoons sherry wine
In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring
until mixture is smooth. Add remaining ingredients except sherry wine and cook until mixture is
smooth, stirring constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any
cartilage). Heat thoroughly.
When sauce is thoroughly heated, add sherry wine, mix well, and let set while water in bottom pan
simmers. Keep covered. Let steep for 15 minutes before serving over buttered toast or in patty shells.
Crab Newburg
57
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