Seafood Newburg - cooking recipe

Ingredients

3 Tbsp. margarine
2 Tbsp. flour
1 1/2 c. half and half (substitute nondairy creamer for low-fat)
2 eggs
3/4 to 1 lb. imitation crab meat or combination of cooked shrimp, scallops and canned clams to equal 3/4 to 1 lb.
3 Tbsp. white wine (alcohol cooks off)
2 tsp. lemon juice
sprinkle of paprika for color (garnish)

Preparation

Melt margarine in nonstick skillet.
Mix half and half or creamer with flour.
Pour into skillet and stir constantly over medium heat until thickened.
Beat eggs and small amount of white sauce from skillet with eggs to temper.
Then add eggs to skillet and stir until blended and smooth.
Add seafood and heat through. Add wine and lemon juice and sprinkle with paprika.
Serve over rice or toast.