| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Meats |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1 |
ds |
Cayenne Pepper |
| 1 |
c |
Half and Half |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Sherry |
| 2 |
|
Egg Yolks, beaten |
| 1 |
lb |
Crabmeat, picked |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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