Serves: 3
Total Calories: 220
In a medium saucepan over medium-high heat, sauté onion, celery and green pepper in butter or margarine for 3 minutes or until golden.
Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened.
Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over medium heat for 1 minute. Remove from heat.
Stir in crab meat, sherry, lemon juice, Worcestershire sauce, salt, paprika and red pepper. Cook and stir over low heat until heated through (do not boil).
Pour into a chafing dish and serve warm with chips.
This Newburg Dip recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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