Crab Newburg
This creamy Crab Newburg, adaptable with various seafood, serves beautifully over rice or puff pastry.
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Instructions
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Sauté onion and mushrooms in butter in a large nonstick saucepan until tender.
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Stir in 3 tablespoons flour and cook for 1 minute to form a roux.
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Gradually add milk, then cook over medium heat, stirring constantly, until the sauce thickens.
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Stir in crabmeat, sherry, and pepper, heating until warmed through.
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Serve the Crab Newburg over toast points, rice, pasta, or puff pastry shells, then sprinkle with paprika.
Nutritional Info (per serving)
Calories:
223 kcal
Carbohydrate:
15 g
Cholesterol:
105 mg
Fiber:
1 g
Protein:
20 g
Saturated Fat:
5 g
Sodium:
456 mg
Sugar:
6 g
Fat:
9 g
Unsaturated Fat:
0 g