Crab Newburg is traditionally served over hot rice. Serve it along with a tossed salad or steamed vegetable and you have a complete meal!
INGREDIENTS | SERVES 4
- ¼ cup butter
- 2 tablespoons all-purpose flour
- ⅛ teaspoon freshly ground nutmeg
- Pinch cayenne pepper
- 2 cups half-and-half or light cream
- 3 egg yolks, beaten
- 8 ounces cooked crabmeat
- OPTIONAL: 1 ½ tablespoons dry sherry
- Salt to taste
Melt the butter in a medium saucepan over medium heat. Whisk in the flour, nutmeg, and cayenne; stir until smooth. Gradually whisk in the half-and-half, and then simmer for 8 to 10 minutes, stirring constantly, or until slightly thickened.
Temper the egg yolks by slowly stirring ½ cup of the hot half-and-half mixture into them. Then, slowly whisk the yolk mixture into the contents of the saucepan.
Add the crabmeat and any juices, and continue to cook, stirring constantly, for another 1 to 2 minutes, or until the crabmeat is heated through and the mixture is thickened. Remove from the heat and stir in the sherry, if using. Taste for seasoning and add salt, if needed.