2 tablespoon butter
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper
1 cup half and half
1/2 cup milk
1/4 cup sherry
2 each egg yolks, beaten
1 lb crabmeat, picked
Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until
melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in
half and half, milk and sherry. Microwave on medium-high (70%) until
thickened, 4 to 7 minutes, stirring with wire whisk two or three time
during cooking. Stir small amount of hot mixture into egg yolks; return to
mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,
stirring once or twice. Stir in crab meat. Serve over toast points or
patty shells, if desired.
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