ALASKA DUNGENESS CRAB NEWBURG

• 3/4 cup sliced mushrooms
• 1/4 cup finely chopped onion
• 1/4 cup butter or margarine
• 3 tbsp. flour
• 1-1/2 cups half-and-half or milk
• 2 egg yolks, slightly beaten
• 5 to 6 oz. (1 cup) Alaska dungeness crab meat, thawed if necessary
• 2 tbsp. dry sherry
• dash cayenne pepper
• salt
• patty shells or toast points
• paprika

Saute mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika.

Makes 4 servings.

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