CRAB****Crab Newburg

By Unblond1

Ingredients

• 3 servings
• 1 can crabmeat, drained
• 2 tbsp. butter
• 1 1/2 tbsp. flour
• 3/4 cup 1% milk
• 1/4 cup whipping cream
• salt and pepper
• pinch each cayenne and freshly grated nutmeg
• 1 egg yolk
• 2 tbsp. sherry

Preparation

Step 1

* Melt butter then stir in flour and spices and cook roux for 1 to 2 minutes.

* Add the milk, whisking until smooth, then stir in the cream and bring to a boil, stirring constantly.

* Blend a little of the hot cream mixture into the beaten egg yolk then return the egg to the pot, stirring well. Add the crab and stir for a couple of minutes, or until heated through then stir in the sherry. If it's too thick, add a bit more milk.

* Serve over hot buttered toast points or in vol-au-vent shells.