FLUFFY OMELET WITH CRAB NEWBURG SAUCE

FLUFFY OMELET WITH CRAB NEWBURG
SAUCE
· 3 T. butter
· 1/4 C. flour
· 1/4 tsp. dry mustard
· 1/8 tsp. freshly ground pepper
· 1 C. milk
· 4 eggs, separated
· 1/2 tsp. salt

Preheat oven to 325ºF. Butter a 12 x 7−inch baking dish.
Melt 3 tablespoons butter in a saucepan. Blend in flour, mustard and pepper. Add
milk gradually, stirring constantly until sauce is thickened. Cool slightly.
Beat egg yolks until thick. Add sauce to egg yolks. Beat egg whites and 1/2
teaspoon salt until stiff peaks form. Gently fold into sauce. Pour mixture into the
prepared baking dish and bake for 20 minutes, or until knife inserted in center
comes out clean. Serve in baking dish immediately with Crab Newburg Sauce.

Crab Newburg Sauce
1/4 C. butter
2 T. chopped onions
1 1/2 C. sliced fresh mushrooms
1/4 C. flour
1/2 tsp. salt
1/2 tsp. paprika
Freshly−ground pepper, to taste
1 1/2 C. milk
1 tsp. Worcestershire sauce
2 egg yolks, slightly beaten
2 T. dry white wine
3/4 lb. crab meat

Melt butter in a skillet and gently cook onions and mushrooms until soft. Add flour,
salt, paprika and pepper. Gradually add milk and Worcestershire sauce and cook,
stirring constantly, over medium heat until thick and bubbly. Remove from heat
and cool slightly. Stir in beaten egg yolks. Add white wine and crab meat. Keep
warm in the top of a double boiler until serving time.