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Creamed Crab

by in Feb 1997
Creamed Crab
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Yield: Makes 4 servings.

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  • 4 ounces cream cheese, softened
  • 1/2 cup cream, divided
  • 1-1/2 tablespoons butter
  • 2 teaspoons flour
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • pinch of cayenne
  • 1 pound flaked, cooked
  • crabmeat (fresh or frozen)
  • 2 large egg yolks


Blend the cream cheese with two tablespoons of the cream. Set aside. Melt butter and stir in flour, then slowly stir in milk. Cook over low heat, stirring until thick; then remove from heat. Add seasonings, cream cheese mixture, and crabmeat. Beat egg yolks with remaining cream, then mix with the crabmeat. Heat briefly but do not allow to boil. Serve immediately over rice or toast.
Updated Wednesday, February 9th, 2005

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