Crab Newburg - cooking recipe

Ingredients

2 Tbsp. margarine or butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
dash of cayenne pepper
1 c. half and half
1/2 c. milk
1/4 c. sherry
2 egg yolks, beaten
2 (7 1/2 oz.) cans crabmeat, drained and cartilage removed (fresh is better)

Preparation

Place
margarine in a 1 1/2 quart casserole.
Microwave at High (100%) until melted, 30 seconds to 1 minute.
Stir in flour, salt,
paprika
and cayenne pepper.
Blend in half and half,
milk and sherry.
Microwave at Medium-high (70%) until thickened, 4 to\t7 minutes, stirring with a wire whisk 2 to 3 times
during cooking.
Stir small amount of hot mixture into egg
yolks; return to mixture.
Microwave at Medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.\tStir in
crabmeat.
Serve over
toast
points
or patty shells, if desired.