Crabmeat Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 recipe Popovers, Link in Notes
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- 1½ cups half and half cream
- 3 egg yolks, lightly beaten
- 226 grams crabmeat, canned - drained, or fresh cooked, or imitation - chopped, (8 oz)
- 2 tablespoons dry white wine
- 1½ teaspoons lemon juice
- ¼ teaspoon salt
- paprika, as desired, for garnish
Instructions
- Prepare the Popovers following that recipe.
- In a saucepan, melt the butter, stir in the flour until smooth. Slowly stir in the cream, stirring until sauce thickens.
- Stir small amount of sauce into the egg yolks, then add all the yolks to the sauce and stir until thickened.
- Add crabmeat, wine, lemon juice, and salt. Stir together and heat through.
- Split popovers, spoon on sauce, sprinkle with paprika, serve and enjoy.
Notes
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.
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