| CRAB NEWBURG |
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8 servings1/3 cup Butter Flavor CRISCO Shortening or 1/3 cup Butter Flavor CRISCO Stick 1/3 cup chopped green pepper 1/4 cup all-purpose flour 3/4 teaspoon salt 1/4 teaspoon paprika 3 cups half-and-half 3 egg yolks, slightly beaten 2 cans (6 ounces each) crab meat, rinsed and drained 2 tablespoons chopped pimiento In 2-quart saucepan melt Butter Flavor Crisco. Add green pepper. Cook and stir over medium heat until tender. Stir in flour, salt and paprika. Blend in half-and-half. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend small amount of hot mixture into egg yolks. Return to hot mixture, stirring to combine. Add crab meat and pimiento. Cook and stir over low heat until heated through. Serve in patty shells or over toast points. |
