Crab Newburg

• 1 cup (2 sticks) butter
• 3 tablespoons flour
• 1/8 teaspoon red pepper
• Dash of Tabasco® sauce
• 2 tablespoons onion juice
• 2 cups heavy cream
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon Accent®

In a double boiler, with water in bottom boiling vigorously, melt the butter. Blend in flour, stirring
until mixture is smooth. Add remaining ingredients and cook until mixture is smooth, stirring
constantly but slowly. The mixture should be thick.
Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any
cartilage). Heat thoroughly.
When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while
water in bottom pan simmers. Keep covered. Let steep for 15 minutes before serving over
buttered toast or in patty shells.