Crab Newburg is crab meat in a rich creamy white sauce that is typically served over toast points, puff pastry, pasta, or rice. It is adapted from the famous 19th-century lobster Newberg recipe popularized at the New York City restaurant Delmonico’s. The lobster dish is said to be named for Ben Wenberg who may have invented the recipe; however, he didn’t want it named after him, so the first three letters were reversed to create Newberg. This crab version of the recipe is most often spelled Newburg with the letter "u" substituted for the "e." National Crab Newburg Day is September 25.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Melt the butter in a large saucepan set over medium heat.
- Add the onion and mushrooms and sauté until they are tender.
- Stir in flour. Cook, while stirring, for 1 minute to make a roux.
- Add the milk and continue to cook, stirring constantly, until the sauce is thickened. It should coat the back of a spoon.
- Stir in the crabmeat, sherry, and cayenne pepper. Continue to cook while stirring, until it is heated through.
- Spoon mixture over toast points, rice, pasta, or into puff pastry shells.
- Sprinkle each serving with paprika and serve warm.
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