Crab Newburg:
Heat slightly but do not boil.
¼ cup butter.
200 gm fresh crabmeat.
100 ml cream.
50 to 75 gm fondue mix.
Serve with canned dressed crab and cream / cream fresh and egg yolk.
Original recipe.
Photo duckduckgo.com
.
Crab Newburg:
Heat slightly but do not boil.
¼ cup butter.
200 gm fresh crabmeat.
100 ml cream.
50 to 75 gm fondue mix.
Serve with canned dressed crab and cream / cream fresh and egg yolk.
Original recipe.
Photo duckduckgo.com
.
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