Title: Crab Newberg
Categories: Entree Fish
Yield: 4 Servings
| 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 |
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.