Crab Newburg

1 pound backfin crab meat
Pinch cayenne pepper
¼ cup butter
2 cups skim milk
¼ cup diced green pepper
¼ cup white wine
1 cup canned mushrooms, sliced
1 tablespoon freshly grated Parmesan cheese
¼ cup flour
¼ teaspoon salt Fresh parsley, chopped
½ teaspoon dry mustard

Melt butter in medium saucepan. Add green pepper and mushrooms and sauté for 5 minutes. In a small bowl, combine flour, salt, mustard, and pepper. Blend into melted butter. Add milk and wine and stir constantly until mixture thickens. Add crabmeat and pour mixture into baking dish. Sprinkle with paprika, grated Parmesan and parsley. Bake for about 8-10 minutes in preheated 350 degree F. oven. Yield: 6 servings.

This recipe is from the North Carolina Dept. of Agriculture & Consumer Services, Marketing Division’s NC Seafood Cookbook. For more great North Carolina seafood information and their recipes go to: http://www.ncagr.gov/markets/seafood/index.htm