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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 lb backfin lump crab meat, removed any shell or cartilage
1/4 cup butter
2 tbsp flour
1 cup cream
2 egg yolks
1/2 tsp salt
1/2 tbsp cayenne
1 tsp horseradish
2 tbsp sherry
1 small pkg slivered almonds
1 cup bread crumbs mixed with enough melted butter to make a paste
Place crab 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 a cup of croutons; mix with a small pkg slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 until brown.
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IMPERIAL CRAB NEWBURG CASSEROLE
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 lb backfin lump crab meat, removed any shell or cartilage
1/4 cup butter
2 tbsp flour
1 cup cream
2 egg yolks
1/2 tsp salt
1/2 tbsp cayenne
1 tsp horseradish
2 tbsp sherry
1 small pkg slivered almonds
1 cup bread crumbs mixed with enough melted butter to make a paste
Place crab 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 a cup of croutons; mix with a small pkg slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 until brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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