Chesapeake Bay Crab Newburg
Ingredients:
6 tablespoons vegetable oil
3 tablespoon flour
2 cups light cream
1/8 teaspoon nutmeg
dash paprika
1 teaspoon salt
3 tablespoons fresh lemon juice
2 egg yolks
1 pound jumbo lump crab meat
sherry to taste
toast points
parsley
lemon wedges
Directions:
Heat oil in sauce pan over low heat; stir in the flour and seasoning.
After flour has mixed well with the oil, gradually add the cream. Stir constantly until thickened.
Beat egg yolks and lemon juice together slightly. Add egg mixture to cream sauce, stirring constantly until egg yolks are cooked.
Put crab meat in bottom of casserole. Pour sherry over this and top with the sauce. Brown under broiler.
Remove from broiler and serve over toast points, garnish with parsley and lemon wedges.
Serves 6.
