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Maryland Crab Newburg Casserole
1 pound backfin crab meat
¼ cup butter
2 tablespoons flour
1 cup evaporated milk
2 egg yolks, well beaten
½ teaspoon salt
½ teaspoon cayenne
1 teaspoon horseradish
2 tablespoons sherry
paprika
Separate lumps of crab meat and remove any bone or shell. Place in shallow baking dish.
Melt butter. Add flour, making a smooth paste.
Stir in evaporated milk and bring to a slow boil.
Simmer 2 minutes.
Add well-beaten egg yolks, salt, cayenne, horseradish and sherry.
Cover and cook over low heat for 3 minutes longer.
Pour over crab meat.
Sprinkle with paprika.
Bake at 350 degrees for about 10 minutes.
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