ANCHORAGE, Alaska (KTUU) I like to use this time between last-minute work-craziness and Christmas Day to plan out my Christmas Eve dinner. We always have king crab served alongside either a prime rib or turkey. There's usually smoked salmon and a few nice cheeses for an appetizer. This year there will also be a beautiful red salmon caviar. That brings me to a Facebook post I saw this week from Senator Dan Sullivan. Alaska's junior senator, like most of us, has a holiday dinner tradition that he'd never pass on: Alaska Seafood Newburg.
Sullivan's office says he's been making this with his wife and three daughters since the 90s.
"We use all kinds of great Alaska seafood products: shrimp, king crab, scallops," Sullivan posted on Facebook, "lots of cream and even more butter. It's very rich, it's delicious."
See Senator Sullivan's Facebook post by clicking on the video at the bottom of this story.
His office emailed me the recipe, which I think I'll try with scallops.
Alaska Seafood Newburg Recipe
2/3 cup butter
6 T. flour
1/2 tsp salt
3 cups light cream
4 beaten egg yolks
3 cups cooked seafood -- shrimp, scallops, king crab or lobster
1/2 cup dry sherry
4 tsp. lemon juice
Paprika to taste
Melt butter in skillet. Blend in flour and salt. Remove from heat and gradually stir in cream. Return to heat and cook slowly, stirring constantly until sauce thickens.
Stir small amount of sauce into egg yolk and then add this mixture back into the sauce on the stove. Continue stirring and cook until thick.
Add seafood and dry sherry, then lemon juice, salt and paprika. Serve over rice or toast. Serves 8.