Oysters and Crab Meat with Newburg Sauce
Ingredients
Newburg Sauce: | ||
1/2 cup butter | ||
8 tbs flour | ||
8 tbs flour | ||
2 cups milk | ||
2 cups cream | ||
4 eggs beaten | ||
1/2 cup brandy | ||
Oysters and Crabmeat: | ||
24 oysters, in shell | ||
1 lb blackfin crabmeat | ||
1 cup newburg sauce | ||
1/4 cup sherry | ||
3 strips cooked bacon, chopped | ||
1/4 tsp garlic powder | ||
dash worcestershire sauce | ||
3 tbs melted butter | ||
1 cup bread crumbs | ||
1/4 cup paprika | ||
6 strips uncooked bacon, quartered |
Newburg Sauce:
- In a saute pan, melt butter then stir in flour and mix well, stirring constantly.
- After about 3-4 minutes, slowly add in the milk and cream and continue to stir until very smooth.
- Add brandy and combine well.
- Set aside.
Oysters and Crab meat:
- Open oysters, letting oysters remain in deep half of shell.
- Place oysters on a shallow baking pan.
- Remove cartilage from crabmeat and put in a medium bowl.
- In a small bowl mix together 1 cup of the newberg sauce, sherry, chopped bacon, garlic powder and worcestershire sauce.
- Pour sauce over crabmeat and mix gently, being careful not to break crab lumps.
- Fill each oyster with approximately 1 tbs of the crab mixture.
- Mix melted butter with bread crumbs and paprika and sprinkle over oysters.
- Place a piece of bacon on top of each oyster and bake at 350 degrees until hot and bubbly and the bacon is done. About 20-25 minutes.
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