Tuesday, January 27, 2015

Louise's Seafood Newburg

1/2 C butter or margarine
1/2 C flour
1 T paprika
1 t salt
1/4 t nutmeg
2 C milk
1 pound imitation crabmeat cut into chunks
1 pound of any seafood (fish, shrimp, scallops) cooked (fish should be cooked and flaked into bite-sized chunks).

  1. Melt butter and mix in spices & flour with a wire whisk to make a roux.  
  2. Stir and cook roux for about 10 minutes over medium heat.
  3. Gradually add milk to roux stirring constantly.
  4. Continue to stir until mixture thickens to a creamy orange-pink sauce.
  5. Fold in cooked seafood.
  6. Taste and season with salt & pepper if needed.
  7. Serve over buttered rice.
  8. Should make 2 large or 4 small portions.

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