SeafoodNewburg

One 2 lb or larger cooked Dungeness crab
3 TB butter
3 TB shallots, very, very finely minced
1/4 cup red bell pepper, very, very finely minced
1/4 cup celery, very, very finely minced
1 Knorr shrimp bouillon cube (12 g size)
2 TB tomato paste
3 TB flour
2 TB cognac
3 TB dry sherry
1/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp mild paprika
1/2 tsp Old Bay seasoning (or more to taste)
2 cups whole milk
2 to 3 dashes of Tabasco
1/2 lb bay scallops or shrimp
dash of a neutral cooking oil
1/4 tsp garlic salt

Remove the meat from the crab being careful to
leave the lump leg meat as whole as possible. Set the
crabmeat aside.

Melt the butter in a sauté pan over medium low
heat and add the shallots, bell pepper, celery, and
bouillon cube and slowly sauté for 3 to 4 minutes. Add
the tomato paste and cook for a minute Add the flour
and cook for 2 minutes. Measure the cognac into a
cup and add to the pan being mindful that the cognac
may flame up. Cook for a minute and then pour the
sherry into a cup and add it to the pan. It too may
flame. Add the cayenne, thyme paprika, and Old Bay
and toast for a minute. Add the milk and Tabasco and
stir to smooth.

Cook down until the sauce has a creamy consistency.
Add the oil to a separate skillet and heat until nearly
smoking and quickly sauté the scallops or shrimp until
just barely cooked.

Add the crab to the cream sauce and gently heat
through. Add the scallops or shrimp. Serve over hot
white rice. Serves four. The servings may look small,
but this is a very rich dish.


		Seafood Newburg
Back in the days when men wore suits to baseball games and a lady never left the house without her hat and gloves, the very height of culinary sophistication was to invite one or two other couples back to your brownstone apartment, after a play or gallery event, for drinks and a light supper. Thus was born the cult of the chafing dish. He made the martinis and she lit the flame under the chafing dish and in her silk suit stirred up four or five ingredients, usually in a cream sauce, and served same over crisp toast points or white rice. Now if you have ever tried to make anything over a jar of Sterno, you can readily imagine that by the time the sauce was ready, the martinis had well worked their magic and even if the cook’s skills were limited, the final result was likely to taste pretty good. Julia Child once joked that for the first three years of her marriage, the only thing she knew how to cook was scrambled eggs, but when she and Paul entertained, she made them in a wedding present chafing dish and after a first course of four or five olives her guests were thrilled to get them. Seafood is a popular chafing dish choice because it cooks so quickly and has a certain elegance about it. Now that we are at the height of crab season, it’s nice to have a special recipe that can use even the probably once frozen whole cooked crab so readily available and turn it into something special. This newburg is best made in a sauté pan and transferred to the chafing dish as part of an elegant buffet or late supper. \ Sue Kleber			One 2 lb or larger cooked Dungeness crab 3 TB butter 3 TB shallots, very, very finely minced 1/4 cup red bell pepper, very, very finely minced 1/4 cup celery, very, very finely minced 1 Knorr shrimp bouillon cube (12 g size) 2 TB tomato paste 3 TB flour 2 TB cognac 3 TB dry sherry 1/4 tsp cayenne pepper 1/2 tsp thyme 1/2 tsp mild paprika 1/2 tsp Old Bay seasoning (or more to taste) 2 cups whole milk 2 to 3 dashes of Tabasco 1/2 lb bay scallops or shrimp dash of a neutral cooking oil 1/4 tsp garlic salt Remove the meat from the crab being careful to leave the lump leg meat as whole as possible. Set the crabmeat aside. Melt the butter in a sauté pan over medium low heat and add the shallots, bell pepper, celery, and bouillon cube and slowly sauté for 3 to 4 minutes. Add the tomato paste and cook for a minute Add the flour and cook for 2 minutes. Measure the cognac into a cup and add to the pan being mindful that the cognac may flame up. Cook for a minute and then pour the sherry into a cup and add it to the pan. It too may flame. Add the cayenne, thyme paprika, and Old Bay and toast for a minute. Add the milk and Tabasco and stir to smooth. Cook down until the sauce has a creamy consistency. Add the oil to a separate skillet and heat until nearly smoking and quickly sauté the scallops or shrimp until just barely cooked. Add the crab to the cream sauce and gently heat through. Add the scallops or shrimp. Serve over hot white rice. Serves four. The servings may look small, but this is a very rich dish.
	Courtesy of: Real Estate & Living www.somocorealestate.com