Crab Newburg Food

CRAB NEWBURG à LA CROSS CREEK

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.

SEAFOOD NEWBURG

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.

SEAFOOD NEWBURG

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.

CRAB NEWBURG

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.

CRAB NEWBURG

Steps:

• Heat a deep skillet over medium heat. Add the butter. When melted, add the crab and cook, stirring frequently, for 2 minutes. Remove the pan from the heat. Stir in the sour cream, tomato paste, sherry, Parmesan cheese, and pepper. Return the pan to the heat and cook, stirring constantly, until heated through. Do not let the sauce boil or the sour cream may curdle. Serve the crab newburg over hot cooked rice.

CREAMY SEAFOOD NEWBURG

Steps:

• Gather the ingredients.
• Remove the shells from the shrimp. With a sharp knife, make a shallow cut down the back of a shrimp and pull the dark vein out . If the vein doesn't come out easily, scrape it out with the tip of the knife. The vein is the digestive system of the shrimp, so it should be removed. Repeat with the remaining shrimp.
• Rinse well, chop large shrimp coarsely. Leave small to medium shrimp whole, if desired. Transfer the shrimp to a large bowl.
• To the bowl with the shrimp, add the lobster, scallops, or crabmeat along with the sherry, lemon juice, and nutmeg.
• Cover the bowl and refrigerate for about 45 minutes to 1 hour.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the flour and continue cooking for about 3 minutes while stirring constantly.
• Gradually whisk in about 1/4 cup of the half-and-half. Gradually add the remaining half-and-half, whisking constantly. Add the salt and continue cooking until bubbling and thickened.
• In a bowl, whisk the heavy cream with the egg yolk.
• Add to the thickened sauce while whisking constantly.
• Stir in the cheese and continue cooking until the cheese has melted.
• Add the seafood to the sauce and cook for about 10 minutes, or until the seafood is thoroughly cooked.
• Spoon the seafood Newburg over toast points , puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits.
• Sprinkle with paprika or garnish with fresh chopped parsley , as desired.

CRAB NEWBERG

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

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.

LOBSTER NEWBURG

Steps:

• Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.
• In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.

SEAFOOD NEWBURG

Steps:

• Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
• Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
• Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn't crowded. If they touch each other, they'll steam. Cook in batches if necessary.
• When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
• In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn't smoke.
• Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
• Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
• Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
• Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It'll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
• Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
• Get your (ideally pre-warmed) plates ready.
• Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
• Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.

CRAB NEWBURG CHOWDER

Steps:

• Melt butter in a skillet over medium heat. Add in crab claw meat and cook until all butter has been absorbed by the crab meat, 2-5 minutes. Add in the heavy whipping cream, black pepper, tomato paste, dry sherry, and 1 tablespoon of the parmesan cheese. Cook another 5-10 minutes, or until heated throughout and parmesan cheese melted, all flavors combined, and slightly thickened. Garnish with more parmesan cheese and fresh parsley.