Best 3 Crab Newburg à La Cross Creek Recipes

Crab Newburg à la Cross Creek is a classic seafood dish that combines tender crab meat, a creamy sauce, and a touch of sherry. It is a versatile dish that can be served as an appetizer, main course, or even a brunch item. The origins of this dish date back to the early 1900s, when it was created by a chef at the Cross Creek Inn in Pennsylvania. Since then, it has become a popular dish around the world and is a favorite among seafood lovers.

Let's cook with our recipes!

CRAB NEWBURG

Crab Newburg image

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

Ingredients

⅓ cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
¼ teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese

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 à la Cross Creek image

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

Ingredients

6 tablespoons unsalted butter
1 pound crabmeat, approximately 2 cups
2 tablespoons all-purpose flour or instant flour
1 1/2 cups heavy cream
2 tablespoons lemon juice (or juice of 1 lemon)
Kosher salt and freshly ground black pepper to taste
Pinch of ground cloves
1/2 teaspoon sweet paprika, or to taste
Pinch of cayenne pepper, or to taste
1/2 cup dry sherry
3 eggs
1 tablespoon brandy
1 tablespoon parsley, finely chopped

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

Lobster (or crab) Newburg For Two image

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

Ingredients

4 tablespoons butter
1 shallot, minced
1/4 cup diced red bell pepper
4 tablespoons flour
1 cup chicken broth
1/4 cup dry sherry
1 cup sliced mushrooms
1 lb lobsters or 1 lb crabmeat
1/2 cup half-and-half
1/2 cup fresh breadcrumb
1 tablespoon grated parmesan cheese

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 is a classic dish that has been enjoyed for centuries.

It is a creamy, flavorful dish that is perfect for a special occasion or a weeknight meal. Here are some tips for making the best Crab Newburg:

Tips:

Use fresh crab meat. Fresh crab meat will give your dish the best flavor.
Don't overcook the crab meat. Crab meat cooks quickly, so be careful not to overcook it or it will become tough.
Use a good quality white wine. A good quality white wine will add flavor to your dish.
Don't be afraid to experiment with different ingredients. You can add different vegetables, herbs, and spices to your Crab Newburg to create your own unique dish.

Conclusion:

Crab Newburg is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are making it for a special occasion or a weeknight meal, Crab Newburg is sure to please.