Place three asparagus spears on each steak and top with equal amounts crabmeat. Spoon white sauce over and sprinkle with paprika. Serve with baked potato. Serves four.
White Sauce Recipe:
2 Tbsp. butter
2 Tbsp. flour
1 cup cream, scalded
Salt and pepper to taste
In a saucepan, melt butter and stir in flour, a little at a time, to create a roux. Stir over low heat for about five minutes, careful not to brown. Add scalded cream a little at a time, constantly stirring, until sauce is smooth and thick. Season to taste. Recipe yield: one cup.
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