FLUFFY OMELET WITH CRAB NEWBURG SAUCE
Instructions:
- 3 T. butter
- 1/4 C. flour
- 1/4 tsp. dry mustard
- 1/8 tsp. freshly ground pepper
- 1 C. milk
- 4 eggs, separated
- 1/2 tsp. salt
- Crab Newburg Sauce
- 1/4 C. butter
- 2 T. chopped onions
- 1 1/2 C. sliced fresh mushrooms
- 1/4 C. flour
- 1/2 tsp. salt
- 1/2 tsp. paprika
- Freshly ground pepper, to taste
- 1 1/2 C. milk
- 1 tsp. Worcestershire sauce
- 2 egg yolks, slightly beaten
- 2 T. dry white wine
- 3/4 lb. crab meat
- Preheat oven to 325ºF. Butter a 12 x 7 inch baking dish.
- Melt 3 tablespoons butter in a saucepan.
- Blend in flour, mustard and pepper.
- Addmilk gradually, stirring constantly until sauce is thickened.
- Cool slightly.
- Beat egg yolks until thick. Add sauce to egg yolks.
- Beat egg whites and ½ teaspoon salt until stiff peaks form. Gently fold into sauce.
- Pour mixture into the prepared baking dish and bake for 20 minutes, or until knife inserted in center comes out clean.
- Serve in baking dish immediately with Crab Newburg Sauce.
- Crab Newburg Sauce
- Melt butter in a skillet and gently cook onions and mushrooms until soft.
- Add flour, salt, paprika and pepper.
- Gradually add milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly.
- Remove from heat and cool slightly.
- Stir in beaten egg yolks.
- Add white wine and crab meat.
- Keep warm in the top of a double boiler until serving time.