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Imperial Crab Newburg

  • 1 pound backfin crab meat
  • 2 Tablespoons flour
  • 2 egg yolks
  • ½ teaspoon pepper
  • paprika
  • ¼ cup margarine or butter
  • 1 cup cream
  • ½ teaspoon salt
  • 2 Tablespoons sherry or vinegar

Carefully separate lumps of crab meat and remove any shell. Place in a shallow baking dish.

Melt butter and add flour making a smooth paste. Add cream and bring to a boil. Simmer about two minutes. Add well-beaten eggs, salt, pepper and sherry. Cook over low heat for three minutes or longer. Pour over crab meat. Sprinkle with paprika and bake in 350 degree oven for 10 minutes. Serve hot.

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