Imperial Crab Newburg Casserole

Ingredients:
• 1 pound of Backfin Lump crab meat
• 1/4 cup of butter or margarine
• 2 Tablespoons of flour
• 1 cup of cream
• 2 egg yolks
• 1/2 teaspoon of salt
• 1/2 Tablespoon of cayenne
• 1 teaspoon of horseradish
• 2 Tablespoons of sherry
• 1 small package of slivered almonds
• 1 cup of bread crumbs mixed with enough butter to make a paste

Preparation Instructions:

Carefully separate lumps of crabmeat 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 crabmeat. Crush a cup of croutons: mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.

» This recipe is acredited to Amy Ammerman of Crisfield, Md. and was 3rd Place Winner of the 1976 Crab Cooking in Crisfield, Md.

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