A thoroughly decadent dish, Crab Newburg is rich, creamy and absolutely delightful.

Branched from the traditional lobster Newburg, this is an American dish through-and-through, but delectable to those around the world.

Seafood lovers would hold this beautiful dish in high regard.

The crab meat used varies with pretty well most species of crab.

How to Cook Crab Newburg:

Creamy deliciousness coupled with lump crab meat all gorgeously hot served inside of the crab shell…

For a more lavish experience, add cognac and/or sherry.

If you’re lookin’ for heaven, I think you found it!

The crab must be scrubbed thoroughly and remove 2 cups of crab meat ensuring there’s nothing in there that shouldn’t be. Set aside.
In a medium sized saucepan, melt butter at medium heat until clear.
Add minced onion and wine, and cook until slightly reduced. Then, cool.
In a separate bowl, beat heavy cream and egg yolks.
Beat cooled butter mixture into heavy cream mixture a tbsp at a time.
Return mixture to saucepan on low heat and cook until thickened, but do not overheat!
Season with salt, pepper and lemon juice, to your personal taste.
Add lumps of crab meat that was set aside.
The body and some of the legs, which were emptied and cracked lengthwise, can now be filled with the Newburg mixture to overflowing, and served with plenty of hot toast points, buttered if desired.

Garnish with chopped pimento and parsley, if you like. It’s a beautiful presentation.