Crab Newburg

• 2 Tbsp. margarine or butter
• 2 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. paprika
• dash of cayenne pepper
• 1 c. half and half
• 1/2 c. milk
• 1/4 c. sherry
• 2 egg yolks, beaten
• 2 (7 1/2 oz.) cans crabmeat, drained and cartilage removed (fresh is better)

1. Place
2. margarine in a 1 1/2 quart casserole.
3. Microwave at High (100%) until melted, 30 seconds to 1 minute.
4. Stir in flour, salt,
5. paprika
6. and cayenne pepper.
7. Blend in half and half,
8. milk and sherry.
9. Microwave at Medium-high (70%) until thickened, 4 tot minutes, stirring with a wire whisk 2 to 3 times
10. during cooking.
11. Stir small amount of hot mixture into egg
12. yolks; return to mixture.
13. Microwave at Medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.ttir in
14. crabmeat.
15. Serve over
16. toast
17. points
18. or patty shells, if desired.

margarine, flour, salt, paprika, cayenne pepper, milk, sherry, egg yolks, crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440517 (may not work)