Name: Crab Newburg Casserole
Ingredients: 1 pound of Backfin Lump crab meat; 1/4 cup of butter or margarine; 2 tablespoon of flour; 1 cup of cream; 2 egg yolks; 1/2 teaspoon of salt; 1/2 tablespoon of cayenne; 1 teaspoon of horseradish; 2 tablespoon of sherry; 1 small package of slivered almonds; 1 cup of bread crumbs mixed with enough butter to make a paste

Crab Newburg Casserole

Ingredients

1 pound of Backfin Lump crab meat
1/4 cup of butter or margarine
2 tablespoons of flour
1 cup of cream
2 egg yolks
1/2 teaspoon of salt
1/2 tablespoon of cayenne
1 teaspoon of horseradish
2 tablespoons of sherry
1 small package of slivered almonds
1 cup of bread crumbs mixed with enough butter to make a paste

Instructions

Carefully separate lumps of crabmeat and remove any shell or cartilage. Place in a shallow baking dish. To make sauce, melt butter and add flour, making a smooth paste. Add cream and bring mixture slowly to a boil. Simmer for about 2 minutes. Add well beaten egg yolks, salt, cayenne, horseradish and sherry. Cook over low heat for 3 extra minutes. Pour over crabmeat. Crush a cup of croutons: mix these with a small package of slivered almonds and enough melted butter to make a paste. Spread top of mixture with paste and bake at 350 degrees until brown.