Classic Crab Newburg Recipe


Preparation Time5 MinCooking Time11 Min
Ready In16 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Margarine/Butter2 Tablespoon
 All purpose flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Paprika14 Teaspoon
 Cayenne pepper1 Dash
 Half and half1 Cup (16 tbs)
 Milk1⁄2 Cup (8 tbs)
 Sherry1⁄4 Cup (4 tbs)
 Egg yolks2 , beaten
 Canned crabmeat15 Ounce, drained and cartilage removed (2 Cans, 7 1/2 Ounces Each)

Nutrition Facts

Serving size

Calories 333 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 7 g35.1%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 778.8 mg32.4%

Total Carbohydrates 21 g7%

Dietary Fiber 6.8 g27.1%

Sugars 3.5 g

Protein 22 g44.5%

Vitamin A 197.6% Vitamin C 21.8%

Calcium 13.8% Iron 26.3%

*Based on a 2000 Calorie diet


Place margarine in 1 1/2-quart casserole.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Stir in flour, salt, paprika and cayenne pepper.
Blend in half-and-half, milk and sherry.
Microwave at MEDIUM-HIGH (70%) until thickened, 4 to 7 minutes, stirring with the wire whisk 2 or 3 times 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 crabmeat.
Serve over toast points or puff pastry shells, if desired.