Recipe Categories
Seafood
Crab Casseroles

Cullen's Fresh Crab Newburg

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.