SEAFOOD NEWBURG
Provided by The Hearty Boys
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
- Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
- Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
- Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
- Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F.
- Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
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
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
SEAFOOD NEWBURG CASSEROLE
This is a recipe I found in one of the grocery store recipes booklets. It is very rich tasting and the sherry just gives it a great accent. Since I don't have easy access to fresh seafood, I used the canned crab and it was fine. Although I haven't tried it, I would feel comfortable using scallops or any shellfish to make this dish.
Provided by Mary K. W.
Categories One Dish Meal
Time 1h55m
Yield 7-8 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
- Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
- Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
- Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
- Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
- Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 554.4, Fat 30.7, SaturatedFat 18.2, Cholesterol 216.5, Sodium 1150.1, Carbohydrate 40.3, Fiber 1.6, Sugar 1.9, Protein 27.5
SEAFOOD NEWBURG
A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.
Provided by GIGIMOM15
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
- Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g
LOBSTER NEWBERG
This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.
Provided by Chef John
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Season lobster tails with salt.
- Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
- Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
- Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
- Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.
- Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 3.6 g, Cholesterol 227.2 mg, Fat 22.4 g, Fiber 0.1 g, Protein 19.6 g, SaturatedFat 13.1 g, Sodium 447.9 mg, Sugar 0.2 g
CRAB NEWBERG
Make and share this Crab Newberg recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Crab
Time 11m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place butter in a 1 1/2 quart casserole.
- Microwave on high (100%) until melted, 30 seconds to 1 minute.
- Stir in next four ingredients.
- Blend in half and half, milk and sherry.
- Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking.
- Stir small amount of hot mixture into egg yolks; return to mixture.
- Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.
- Stir in crab meat.
- Serve over toast points or patty shells, if desired.
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.
MOM'S LOBSTER NEWBERG
This is comfort food to me. My mom made this probably once every other week when I was growing up, we'd have it over toast or egg noodles. Great either way. This is an easy recipe despite the long list of instructions. I have taught my 12 yo to cook this and he does it easily.
Provided by akanails76
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet; blend in flour.
- Add cream all at once.
- Cook, stirring constantly, till sauce thickens & bubbles.
- Stir small amount of hot mixture into egg yolks; return remainder of egg yolks to hot mixture, stirring constantly until it thickens again.
- Add lobster, heat through.
- Add wine, lemon juice and salt. Stir.
- Sprinkle with paprika.
- Serve over toast or noodles.
- Crab Newberg : Substitute 1 cup flaked, cooked crab meat.
- Shrimp Newberg : Substitute 2 cups cleaned cooked shrimp.
- Imitation seafood can be used.
Nutrition Facts : Calories 421.9, Fat 38.1, SaturatedFat 22.9, Cholesterol 282.1, Sodium 420.2, Carbohydrate 7.3, Fiber 0.1, Sugar 0.4, Protein 11.8
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