Thursday, June 11, 2009

CRAB NEWBURG

1/3 cup butter flavored shortening
1/3 cup chopped green bell pepper
1/4 cup all-purpose flour
3/4 tsp salt
1/4 tsp paprika
3 cups half-and-half cream
1/4 cup sherry, optional
3 egg yolks, slightly beaten
2 cans (6-oz each) crab meat, rinsed and drained
2 tbsp chopped pimento

In a 2-quart saucepan, melt the shortening. Add bell pepper to melted shortening; cook, stirring, over medium heat until tender. Stir in flour, salt, and paprika. Blend in the cream and sherry, if using. Cook, stirring, over medium heat until mixture thickens; remove from the heat. Blend a small amount of the hot mixture into the egg yolks. Return to the hot mixture, stirring to combine well. Add crab meat and pimento. Cook and stir mixture over low heat until heated through. Serve over toast points.

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