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Calvert Crab Newburg
  • 6 tablespoons vegetable oil
  • 3 tablespoon flour
  • 2 cups light cream
  • 1/8 teaspoon nutmeg
  • dash paprika
  • 1 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 2 egg yolks
  • 1 pound jumbo lump crab meat
  • sherry to taste
  • toast points
  • parsley
  • lemon wedges
Heat oil in sauce pan over low heat; stir in the flour and seaoning. After flour has mixed well with the oil, gradually add the cream (which has been heated). Stir constantly until thickened. Beat egg yolks and lemon juice together slightly. Add egg mixture to cream sauce, stirring constantly until egg yolks are cooked. Put crab meat in bottom of casserole. Pour sherry over this and top with the sauce. Brown under broiler. Remove from broiler and serve over toast points, garnish with parsley and lemon wedges. Serves 6.
According to Cy and Pat Liberman, authors of 'The Crab Book', it seems that in New York City around the end of the last century, a gentleman name Wenburg dined frequently at a restaurant famous for its seafood dishes. He became a friend of the restaurateur who, when he created a new seafood concoction, honored one of his star customers by calling it Crab Wenburg, Later the relationship between the two deteriorated, and the restauranteur changed the first syllable of the name to Newburg and deprived Mr. Wenburg of his place in the index of crab-meat cookery.
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