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
- In a large non-stick saucepan, sauté the onion and mushrooms in the butter until they are tender.
- Stir in 3 tablespoons flour. Cook, with stirring, for 1 minute to make the roux.
- 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.
- Stir in the crabmeat, sherry, and pepper. Continue to heat while stirring, until it is heated through.
- Now the Crab Newburg is ready to serve over toast points, rice, pasta, or in puff pastry shells.
- Sprinkle the top of each serving with a little paprika.
Do you wonder how do you make toast points? Here's the simple recipe for toast points.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|