Best 3 Crab Newburg à La Cross Creek Recipes
Indulge in a culinary masterpiece that combines the richness of crab and the creaminess of a velvety sauce – Crab Newburg. Originating from New York City in the 1870s, this dish gained popularity and became a staple in many restaurants. Our collection of Crab Newburg recipes offers a diverse selection, ranging from the classic to the contemporary, ensuring that every palate is satisfied.
Dive into the timeless Classic Crab Newburg recipe, a harmonious blend of crab meat, butter, cream, sherry, and eggs, served over toasted rounds or rice. Experience a delightful variation with our Creamy Crab Newburg, where a luscious sauce made with cream, white wine, and herbs elevates the delicate flavor of crab. For a touch of elegance, try the Lobster Newburg, a luxurious version featuring succulent lobster meat bathed in a velvety sauce.
Transport yourself to the countryside with our Rustic Crab Newburg, prepared with fresh herbs and rustic bread, capturing the essence of a cozy farmhouse meal. Embark on a culinary adventure with our unique Crab Newburg Casserole, a delectable combination of crab, artichoke hearts, and a creamy sauce, baked to perfection.
Vegetarians can rejoice with our delectable Vegetable Newburg, a vibrant medley of vegetables enveloped in a creamy sauce, offering a hearty and flavorful meatless alternative. Experiment with our innovative Crab and Avocado Newburg, a refreshing twist on the classic, where ripe avocado and zesty lime add a burst of freshness.
Indulge in a taste of history with our Delmonico's Crab Newburg, a recreation of the iconic dish served at the legendary Delmonico's restaurant in New York City. For a modern twist, our Smoked Salmon Newburg combines the delicate flavors of smoked salmon and cream, creating a symphony of flavors.
With our comprehensive collection of Crab Newburg recipes, you'll embark on a culinary journey, discovering the versatility and timeless appeal of this classic dish.
CRAB NEWBURG à LA CROSS CREEK
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
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
LOBSTER (OR CRAB) NEWBURG FOR TWO
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
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
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
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
Tips:
- Use fresh crab meat. Fresh crab meat has a sweeter flavor and more tender texture than frozen crab meat.
- Choose a good quality white wine. A dry white wine, such as a Sauvignon Blanc or Chardonnay, will help to enhance the flavor of the crab.
- Don't overcook the crab. Crab meat is delicate and can easily become tough if it is overcooked.
- Serve Crab Newburg immediately. Crab Newburg is best served immediately after it is made, as it will start to lose its flavor and texture if it sits for too long.
Conclusion:
Crab Newburg is a classic seafood dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as an appetizer or a main course, Crab Newburg is sure to impress your guests.
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