MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Classic Crab Newburg
Categories: Seafood, Vegetables, Mushrooms, Wine, Breads
Yield: 4 servings

12 oz Cooked crabmeat
1/4 c Finely chopped onion
2 tb Unsalted butter
4 oz Sliced mushrooms
3 tb A-P flour
1 1/2 c Milk
2 tb Dry sherry
ds Cayenne pepper
4 Toast points, or cooked rice
- pasta, or puff pastry
- shells
ds Paprika

In a large nonstick saucepan, sauté the onion and
mushrooms in the butter until they are tender.

Stir in 3 tablespoons flour. Cook, with stirring, for 1
minute to make the roux.

Add the milk and continue to cook over medium heat,
stirring constantly, until the sauce is thickened. It
should coat the back of a spoon when it is the right
consistency.

Stir in the crabmeat, sherry, and pepper. Continue to
heat while stirring, until it is heated through.

Now the Crab Newburg is ready to serve over toast
points, rice, pasta, or in puff pastry shells.

Sprinkle the top of each serving with a little paprika.

By Diana Rattray

RECIPE FROM: https://www.thespruceeats.com

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