Subj : 9/25 Crab Newburg Day - 2
To   : All
From : Dave Drum
Date : Tue Sep 24 2024 12:56:00

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

      Title: Crab Newburg a la Cross Creek
 Categories: Seafood, Dairy, Citrus, Herbs, Wine
      Yield: 4 servings

      6 tb Unsalted butter
      1 lb Crabmeat; approx 2 cups
      2 tb A-P flour
  1 1/2 c  Heavy cream
      2 tb Lemon juice
           Salt & fresh ground pepper
        pn Ground cloves
    1/2 ts Sweet paprika; to taste
        pn Cayenne pepper; to taste
    1/2 c  Dry sherry
      3 lg Eggs
      1 tb Brandy
      1 tb Parsley; fine chopped

  In a large, heavy skillet set over medium heat, melt the
  butter but do not allow it to brown. Add the crabmeat
  and stir gently. Cook for one minute, then sprinkle
  flour over the top and stir gently to incorporate. Cook
  for another minute or so, then add cream slowly,
  stirring gently, followed by lemon juice. When sauce is
  smooth and beginning to thicken, add salt, pepper,
  cloves, paprika and cayenne pepper and stir to combine.
  Add sherry and stir again.

  In a small bowl, whisk the eggs until they are almost
  foaming, then add to the hot crab mixture and stir to
  combine. Add the brandy, garnish with parsley and rush
  to the table, serving with toast points.

  Recipe from: Marjorie Kinnan Rawlings

  Adapted by: Sam Sifton

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Don't expect the bull not to charge because you are a vegetarian.
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