Ingredients

• 1 can crab meat, drained, etc.
• 1 (6 oz.) can mushrooms, reserve liquid
• 1 T. onion, minced
• 1 T. parsley
• ¼ C. butter
• 2 T. flour
• dash cayenne pepper
• dash nutmeg
• ½ t. salt
• ¾ C. mushroom liquid + water
• 2 egg yolks, slightly beaten
• 1 ½ C. light sour cream

Method

In saucepan cook mushrooms, onions, parsley in butter over low-heat, 5 minutes. Remove from heat.
Blend in flour, cayenne pepper, nutmeg, salt. Cook until bubbly.
Stir in liquid and heat to boiling. Boil 1 minute.
Remove from heat.
Blend egg yolks and sour cream.
Stir into hot mixture.
Add crabmeat.
Heat through, stirring constantly.



Croustades for Newburg
Trim crust from unsliced bread.
Cut into 6 slices, 2" thick.
Remove centers.
Brush with melted butter.
Bake @ 375 for 12-15 minutes until toasted.

Pour Newburg over croustades.

Notes

Serve with sliced avocado and grapefruit sections with peas on the side.

See Heart Meringues recipe for dessert.

Categories

30 Minute, Seafood

Keywords

Seafood