Best Crab Newburg Recipes

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BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE



Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce image

Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.

Provided by FoodieFanatic

Categories     Crab

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh sole fillets
2 ounces mushrooms, diced
1/2 ounce leek, diced (whites only)
1 1/2 ounces butter
1 ounce fresh crabmeat, chopped (all liquid squeezed out)
1/2 ounce madeira wine
1 ounce heavy cream
1/2 cup Ritz cracker crumbs, crushed
1/4 lb butter
1 lb maine lobster meat, chopped
1 1/2 cups madeira wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 gallon heavy cream
3/4 lb light roux, cooked (equal portions of butter and flour)

Steps:

  • Saute mushrooms, leeks, and butter until soft.
  • Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
  • Saute until 75% of liquid is gone.
  • Add dash of salt, and black pepper.
  • Add this to 1/2 cup cracker crumbs.
  • Mound stuffing in ovenproof dish.
  • Place fish on top.
  • Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
  • To Make Lobster Sauce:.
  • Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
  • Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
  • Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
  • Spoon this on top of fish and serve.

Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3

CRAB NEWBURG



Crab Newburg image

This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side.

Provided by Kathleen Burton

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 7

⅓ cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
¼ teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

Steps:

  • Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

Nutrition Facts : Calories 504.2 calories, Carbohydrate 8.6 g, Cholesterol 160.4 mg, Fat 41.3 g, Fiber 0.4 g, Protein 24.9 g, SaturatedFat 25.3 g, Sodium 652 mg, Sugar 1.2 g

LOBSTER (OR CRAB) NEWBURG FOR TWO



Lobster (or crab) Newburg For Two image

This is another recipe from the Dayton's-Hudson's- and Marshall Field's cookbook. This one was submitted by Leny Sanders of Marshall Field's. It's sinfully delicious, and very easy.

Provided by MizzNezz

Categories     Crab

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 shallot, minced
1/4 cup diced red bell pepper
4 tablespoons flour
1 cup chicken broth
1/4 cup dry sherry
1 cup sliced mushrooms
1 lb lobsters or 1 lb crabmeat
1/2 cup half-and-half
1/2 cup fresh breadcrumb
1 tablespoon grated parmesan cheese

Steps:

  • In lg skillet, melt butter; saute shallot and red pepper.
  • Add flour and stir until mixed; add broth and sherry.
  • Simmer for 3 minutes.
  • Add mushrooms; simmer 5 minutes.
  • Add lobster or crab and half and half.
  • Do not boil, but let this mixture heat through.
  • Spoon into 1 qt casserole dish.
  • Sprinkle with breadcrumbs and Parmesan cheese.
  • Place under broiler until breadcrumbs are light brown.

CRAB NEWBURG à LA CROSS CREEK



Crab Newburg à la Cross Creek image

Crab Newburg was Marjorie Kinnan Rawlings's most celebrated dish, the one on which the Florida author of "The Yearling" claimed laurels as a cook. It is a version of the famous 19th-century lobster recipe popularized at Delmonico's in New York. Making it is an easy business, as much an assemblage as a recipe. You heat crabmeat in an enormous amount of butter, thicken it slightly with flour, thicken it a great deal with cream and eggs and cut the fat (slightly) with spices and booze. The resulting pinkish stew ought to be served with toast points or in a puff-pastry shell, perhaps with rice and absolutely with a green salad with a tart, lemony vinaigrette. Rawlings admits that you might use less cream, or less butter or fewer eggs. "The brandy may be omitted," she cautions, "but never the sherry." You'll want to set everything up well before dinner so that you can work quickly and serve the dish directly from the pan.

Provided by Sam Sifton

Categories     easy, quick, dips and spreads, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound crabmeat, approximately 2 cups
2 tablespoons all-purpose flour or instant flour
1 1/2 cups heavy cream
2 tablespoons lemon juice (or juice of 1 lemon)
Kosher salt and freshly ground black pepper to taste
Pinch of ground cloves
1/2 teaspoon sweet paprika, or to taste
Pinch of cayenne pepper, or to taste
1/2 cup dry sherry
3 eggs
1 tablespoon brandy
1 tablespoon parsley, finely chopped

Steps:

  • In a large, heavy skillet set over medium heat, melt the butter but do not allow it to brown. Add the crabmeat and stir gently. Cook for one minute, then sprinkle flour over the top and stir gently to incorporate. Cook for another minute or so, then add cream slowly, stirring gently, followed by lemon juice. When sauce is smooth and beginning to thicken, add salt, pepper, cloves, paprika and cayenne pepper and stir to combine. Add sherry and stir again.
  • In a small bowl, whisk the eggs until they are almost foaming, then add to the hot crab mixture and stir to combine. Add the brandy, garnish with parsley and rush to the table, serving with toast points.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 33 grams, Sodium 723 milligrams, Sugar 3 grams, TransFat 1 gram

CRAB AND SHRIMP NEWBURG



CRAB AND SHRIMP NEWBURG image

Categories     Shellfish

Number Of Ingredients 10

4 egg yolks
2 tablespoons flour
2 cups milk
2 drops tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons melted butter
3/4 pound crab meat
1 1/2 pounds shrimp, cooked and peeled
1/4 cup sherry

Steps:

  • Blend flour and egg yolks. Add seasonings to milk and add to the egg mixture. Add the melted butter and blend until smooth. Stir while cooking over low heat until thickened. Add sherry and seafood, pour into a casserole and brown quickly under broiler.

CRAB, SHRIMP OR LOBSTER NEWBURG



CRAB, SHRIMP OR LOBSTER NEWBURG image

Categories     Shellfish

Number Of Ingredients 11

2 cups crab, shrimp or lobster -- cooked
4 tablespoons butter
1 cup cream
3/4 teaspoon salt
1/3 teaspoon paprika
1/3 teaspoon nutmeg
1/4 teaspoon pepper
2 egg yolks
1 tablespoon corn starch
2 tablespoons sherry
cooked rice

Steps:

  • Melt butter and add corn starch to make a smooth paste. Add cream and stir over medium high heat until mixture begins to thicken. Beat and add egg yolks. Add to mixture and cook while stirring gently for 2 minutes, until egg yolks thicken - DO NOT BOIL. Add sherry and seafood. Serve immediately over rice.

CRAB NEWBURG



CRAB NEWBURG image

Categories     Shellfish

Number Of Ingredients 6

4 T butter
2 c crab meat
1/4 c dry sherry
1/2 t paprika
3 egg yolks
1 c cream

Steps:

  • Melt butter in double boiler. Add crab. Add sherry and paprika, then egg yolks and cream. Stir until heated through and thickened. Do not allow to boil!!! Serve over rice or pasta.

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