Crab Newburg

Ingredients

• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups half-and-half
• 1 pound cooked crabmeat, flaked
• 1/4 cup dry sherry
• 2 tablespoons chopped fresh parsley

Directions

1. Melt butter in a large saucepan over medium heat.
2. Stir in flour, salt, and pepper and cook, stirring constantly, for 1 minute.
3. Whisk in half-and-half, increase heat to medium-high, and bring to a low boil.
4. Reduce heat to low and simmer, stirring occasionally, for 5 minutes.
5. Stir in crabmeat, sherry, and parsley and cook for an additional 3 minutes.
6. Serve over hot cooked rice or noodles.

Interesting Facts

• Crab Newburg was created in 1876 by Charles Ranhofer, the chef at Delmonico's restaurant in New York City.
• It is sometimes served with toast points or puff pastry shells.
• It can also be served over pasta, rice, or mashed potatoes.