Fluffy omelet with crab Newburg sauce
Fluffy omelet with crab Newburg sauce recipe in the egg category
Recipe ingredients:
- 3 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon dry mustard
- 1/8 teaspoon freshly ground pepper
- 1 cup milk
- 4 eggs, separated
- 1/2 teaspoon salt
- Crab Newburg sauce:
- 1/4 cup butter
- 2 tablespoons chopped onions
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Freshly ground pepper, to taste
- 1 1/2 cups milk
- 1 teaspoon Worcestershire sauce
- 2 egg yolks, slightly beaten
- 2 tablespoons dry white wine
- 3/4 pound crab meat
Recipe method:
- Preheat oven to 325 degrees F.
- Butter a 12 x 7 inch baking dish.
- Melt 3 tablespoons butter in a saucepan.
- Blend in flour, mustard and pepper.
- Add milk gradually, stirring constantly until sauce is thickened.
- Cool slightly.
- Beat egg yolks until thick.
- Add sauce to egg yolks.
- Beat egg whites and 1/2 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.
Tags: fluffy, omelet, crab, Newburg, sauce, recipe, egg, recipes, cooking