- Food and Cooking
Culinary Arts: Crab Newburg
Culinary arts - crab recipes
Today in my online cooking school, we’re going to cook a seafood favorite, crab Newburg. This is part of my online cooking classes. Many people are intimidated by this dish, but it’s really not that difficult to make! And like most crab recipes, it's awesome!
I love this dish, especially on cold nights. For many years, I usually ordered it when we went out to a nice seafood restaurant. Some of the best crab Newburg I ever ate was that served at Bennie’s Red Barn on St.Simons Island, off the Georgia coast. Their crab Newburg is rich, creamy, and slightly sweet.
After one of our trips to the island, I experimented until I achieved a Newburg that’s as good as Bennie’s, and I’m sharing it with you in my online cooking school.
What you’ll need:
One pound crabmeat (lump works best)
½ cup salted butter
¼ cup thinly sliced shallots
3 tablespoons plain flour
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon white pepper
1/8 teaspoon nutmeg
1/8 – ¼ teaspoon ground red pepper
1 ½ cups cream
3 egg yolks, beaten
2 tablespoons sherry
The most important ingredient in your crab Newburg, or in any crab recipe, is the crab itself. Do not use canned crabmeat from a grocery shelf. Use either fresh picked or refrigerated canned crabmeat. Another option is to use any leftover meat from crablegs, including snow crab legs and king crab legs, although the results won't be quite as good as it would be with blue crabs.
Pick through the crabmeat, removing all bits of shell and cartilage. Leave the crab in chunks, as much as possible.
Melt the butter in a large skillet, over medium-low heat. Cook shallots in butter until soft.
Slowly add flour and blend well. Add salt, paprika, white pepper, nutmeg, and red pepper. Make sure there are no flour lumps in the sauce.
Gradually add cream, stirring well. Turn heat up to medium and cook until mixture is thick.
Add crabmeat and cook until crab is hot. Stir in beaten egg yolks and stir well.
Remove from heat and add sherry. Stir gently.
Serve mixture over toast, toast points, patty shells, or rice. Sprinkle a dash of paprika on each serving.
For more online cooking classes of my online cooking school, click the links below:
Ready for some great crab recipes
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