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Print this Recipe    Crab Newburg

Crab Newburg Casserole

1 pound of Backfin Lump crab meat
1/4 cup of butter or margarine
2 Tablespoons of flour
1 cup of cream
2 egg yolks
1/2 teaspoon of salt
1/2 Tablespoon of cayenne
1 teaspoon of horseradish
2 Tablespoons of sherry
1 small package of slivered almonds
1 cup of bread crumbs mixed with enough butter to make a paste

Carefully separate lumps of crabmeat and remove any shell or
cartilage. Place in a shallow baking dish. To make sauce, melt
butter and add flour, making a smooth paste. Add cream and bring
mixture slowly to a boil. Simmer for about 2 minutes. Add well
beaten egg yolks, salt, cayenne, horseradish and sherry. Cook over
low heat for 3 extra minutes. Pour over crabmeat. Crush a cup of
croutons: mix these with a small package of slivered almonds and
enough melted butter to make a paste. Spread top of mixture with
paste and bake at 350 degrees until brown.

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