Crab Newburg

Crab and pasta

Dan Goldberg / Getty Images

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
757 Calories
15g Fat
114g Carbs
40g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 757
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 33%
Cholesterol 88mg 29%
Sodium 1001mg 44%
Total Carbohydrate 114g 41%
Dietary Fiber 6g 23%
Protein 40g
Calcium 234mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy Crab Newburg recipe is a rich and delicious classic that you can serve over toast points, rice, pasta, or puff pastry shells. It makes an elegant lunch entree or you can serve it for dinner. A crisp side salad or lightly steamed vegetables would add color and texture to your meal.

Crab Newburg is a variation of Lobster Newberg. But shouldn't it be Newberg, then? Originally it was Lobster a la Wenberg, named after the sea captain who created the dish in 1876 and served at Delmonico's restaurant in  New York City. But after the friendship ended in enmity between the chief and the captain, it was renamed Newberg, an anagram of Wenberg, and the Newburg spelling variation caught on as well. The dish is similar to Lobster Thermidor, which was created about the same time,1880, by noted chef Auguste Escoffier in Paris.

You can make this recipe with canned or frozen lump crabmeat or with fresh crabmeat that has been cooked prior to adding it into the recipe. You can use your favorite fresh or wild mushrooms.


  • 12 ounces cooked crabmeat
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter
  • 4 ounces sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 2 tablespoons dry sherry
  • Dash cayenne pepper
  • 4 toast points or alternatives (cooked rice, pasta, or puff pastry shells)
  • Dash of paprika

Steps to Make It

  1. In a large non-stick saucepan, sauté the onion and mushrooms in the butter until they are tender.

  2. Stir in 3 tablespoons flour. Cook, with stirring, for 1 minute to make the roux.

  3. Add the milk and continue to cook over medium heat, stirring constantly, until the sauce is thickened. It should coat the back of a spoon when it is the right consistency.

  4. Stir in the crabmeat, sherry, and pepper. Continue to heat while stirring, until it is heated through.

  5. Now the Crab Newburg is ready to serve over toast points, rice, pasta, or in puff pastry shells.

  6. Sprinkle the top of each serving with a little paprika.

Recipe Variations

Crab isn't the only seafood you can make into a Newburg. If you have lobster, shrimp, or salmon available, explore these other recipes:

  • Lobster Newburg and Rice: Here is the classic recipe, made with boiled lobster and half-and-half.
  • Shrimp Newburg: If you prefer shrimp or it is simply more available, here is the variation made with shrimp.
  • Salmon Newburg: This recipe uses canned salmon, which would be available year-round. It adds a little dry mustard to the sauce. One suggestion is to add some peas.

Learn how to make toast points.

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