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| Lemon Seafood Newburg
1/2 pound of uncooked shrimp, shells removed
1 pound of crab legs (King or Snow), cooked
1/2 pound of scallops
3 tablespoons of butter
1 cup of heavy cream
3 egg yolks
1 garlic clove, minced
1 tablespoon of sherry
1/2 teaspoon of lemon extract
1/2 teaspoon of paprika
1 tablespoon of chives, minced
Remove crab meat from legs and set aside. Melt butter and sauté garlic. Add sherry and lemon
juice. Beat egg yolks; add cream and beat again. Over medium heat, slowly pour egg mixture into butter mixture, stirring constantly until thickened. Add scallops and reduce heat to lowest setting. Let cook for 5 minutes. Add shrimp and cook another 5 minutes. Heat 4 large ramekin in microwave with a little water. Remove ramekin, pour off water, divide the crab between the four, pour in the Newburg sauce. Garnish with chives. Serves 4.
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Dips & Sauces Cookbooks
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