Crabmeat Newburg
Adapted from a recipe in the Casserole Cook Book, page 107.
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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
Low cost per serving if using imitation crab, fresh - picked, would depend on where you source the crabs from.
Additional recipe: Popovers.