Imperial Crab Newburg Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
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
Directions:
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 Location: https://www.cdkitchen.com/recipes/recs/262/Imperial_Crab_Newburg_Casserole15050.shtml
Recipe ID: 17906
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