Posted by Marla Hudgins
on September 25, 2009, 1:49 pm
71.2.71.71
ROD RECIPES 09/25/2009 National Crab Meat Newburg Day Mochel's Crab Newburg
Mochel's Crab Newburg
12 ounces cooked crabmeat
1/4 cup finely chopped onion
2 tablespoons butter
4 ounces sliced mushrooms
3 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons dry sherry
dash cayenne pepper
toast points
paprika
In a large non-stick saucepan, sauté onion and mushrooms in the butter until tender, about 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add milk and continue to cook over medium heat, stirring constantly, until thickened. Stir in sherry and pepper. Continue to heat, stirring, until heated through. Place 3oz of crab in a flat bowl and spoon 1/4 sauce on the crab to heat.
Serve over toast points, rice, or patty shells; sprinkle each serving with a little paprika.
source is Scoma's
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