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Sunday, March 20, 2011

Crab à la Newburg

"On Sunday, breakfast and lunch can be an ideal time to serve Lobster Newburg to impress your guests. This Lobster Newburg recipe is delicious, garnished with diced green scallions and fresh parsley. In addition, I have tried other seafood varieties, such as Crab à la Newburg, adding a touch of lime juice, white wine vinegar, salt, and white pepper to taste. Everyone's favorite for Sunday Brunch."

1 comment:

  1. 12 oz. Crab Classic Flake Style, TransOcean
    3 tablespoons of margarine
    1 cup of milk 2% reduced fat
    5 egg yolks beaten
    2 diced scallions
    3 tablespoons of white wine vinegar
    1 tablespoon lime juice
    garnish with chopped cilantro or parsley to taste
    white pepper and salt to taste

    In a skillet, braise crab flakes in margarine, add lime juice, white wine vinegar, white pepper, and salt. Mix beaten eggs with milk and add to the crab mix over low heat. Simmer slowly until the Crab à la Newburg thickens into a rich sauce. Serve warm. Delicious for Sunday Brunch.