DUNGENESS CRAB NEWBERG

• 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

Microcook mushrooms, onion and butter in 2 quart microwave safe bowl at high (100%) 2-1/2 minutes or until onion is tender. Stir in flour, then half-and-half. Microcook, covered, at medium (50%) 6 minutes or until sauce is thickened and bubbly; stir occasionally. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Microcook at medium 2 to 3 minutes or until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika. Makes about 4 servings.

Conventional Method
Sauté 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 about 4 servings.

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