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   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Classic Crab Newburg   
    Categories: Seafood, Vegetables, Mushrooms, Wine, Breads   
         Yield: 4 servings   
      
        12 oz Cooked crabmeat   
       1/4 c  Finely chopped onion   
         2 tb Unsalted butter   
         4 oz Sliced mushrooms   
         3 tb A-P flour   
     1 1/2 c  Milk   
         2 tb Dry sherry   
           ds Cayenne pepper   
         4    Toast points, or cooked rice   
              - pasta, or puff pastry   
              - shells   
           ds Paprika   
      
     In a large nonstick saucepan, sauté the onion and   
     mushrooms in the butter until they are tender.   
      
     Stir in 3 tablespoons flour. Cook, with stirring, for 1   
     minute to make the roux.   
      
     Add the milk and continue to cook over medium heat,   
     stirring constantly, until the sauce is thickened. It   
     should coat the back of a spoon when it is the right   
     consistency.   
      
     Stir in the crabmeat, sherry, and pepper. Continue to   
     heat while stirring, until it is heated through.   
      
     Now the Crab Newburg is ready to serve over toast   
     points, rice, pasta, or in puff pastry shells.   
      
     Sprinkle the top of each serving with a little paprika.    
      
     By Diana Rattray   
      
     RECIPE FROM: https://www.thespruceeats.com   
      
     Uncle Dirty Dave's Archives   
      
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