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

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

  Stir in 3 tb 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.

  Recipe by Diana Rattray

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

  Uncle Dirty Dave's Archives

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