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Recipe Source: cdkitchen.com
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Imperial Crab Newburg Casserole
kerryfrederick@verizon.net's
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 pound backfin lump crab meat
- 1/4 cup butter or margarine
- 2 tablespoons flour
- 1 cup cream
- 2 egg yolks
- 1/2 teaspoon salt
- 1/2 tablespoon cayenne pepper
- 1 teaspoon horseradish
- 2 tablespoons sherry
- 1 small package slivered almonds
- 1 cup croutons
- melted butter
Carefully separate lumps of crab meat 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 crab meat. Crush croutons. Mix these with slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees F until brown.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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