Creamy Seafood Newburg

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Ingredients

• 7 1/3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups light cream
• 4 egg yolks
• 1 (8-ounce) package imitation crabmeat
• 1/4 cup cooking sherry or vegetable broth
• 2 teaspoons lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 8 slices white bread
• 1/4 teaspoon paprika

Directions

• 1
  Melt 51/3 tablespoons butter in a large skillet over medium-high heat. Add flour and mix well. Add cream gradually, stirring continually until smooth.
• 2
  Cook over low heat, stirring continually, until thickened, about 5 to 6 minutes.
• 3
  Beat egg yolks in a small bowl. Whisk a small amount of the hot mixture into the egg yolks. Stir the egg yolk mixture into the hot mixture. Cook mixture, stirring continually, for 1 minute.
• 4
  Stir in crabmeat, sherry, lemon juice, dill and salt. Cook, stirring frequently, until heated through, about 1 minute.
• 5
  Preheat the broiler. Cut the bread into fourths diagonally. Melt the remaining butter. Brush the bread with the melted butter. Broil until golden. Arrange 8 toast points per serving on individual serving plates. Spoon crabmeat mixture over toast points. Sprinkle with the paprika.