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Crab Royal

Yield 8 servings


  • 1 1/2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 cups half-and-half
  • Dash of ground nutmeg
  • 1/4 teaspoon dry mustard
  • 2 egg yolks, beaten
  • 1 ( 1-pound) can fresh crab meat, drained and flaked
  • Fresh mushrooms (optional)
  • Fresh parsley sprigs (optional)

How to Make It

  1. Sauté onion and green pepper in butter in a medium skillet until tender. Add flour and salt; stir well. Gradually add half-and- half, stirring until smooth. Add nutmeg and mustard; stir well. Gradually add egg yolks, stirring constantly. Stir in crabmeat; cook over medium heat about 5 minutes. Serve in individual baking shells or dishes, garnishing each with mushrooms and parsley, if desired.

Oxmoor House Homestyle Recipes