Crab Newburg à la Cross Creek Recipe (2024)

Back in the 1960s, my parents regularly served a version of this when it was their turn to host their Bridge or Duplicate Bridge or Church Women's group. But it had diced pimento instead of paprika; mayonnaise instead of lemon and eggs; a tsp of Worcestershire instead of cloves; 2+ tsp Tabasco instead of cayenne. No subs for the sherry or brandy. Very grand for the time and place.

YUM, served it as a dip for an apre' ski party and it was a great hit. I followed the recipe exactly, EXCEPT, I kept the addition of the crab meat till last... mine was already cooked and further cooking doesn't improve it.

Add the crab meat at end so it doesn’t get tough.

They meld!

SO EASY and delicious my Husband raved about and he is spoiled put it on any seafood

I'm curious. Do the eggs end up like scrambled eggs; or, do they meld in with the sauce to thicken and enrich?

Yes, but Marjorie said the cream ought to be from a Jersey cow. Who's got one of those in the yard these days?

Did this again the other night, and I did it your way Allyson - added the crab after everything else. It was a real delight getting noticeable chunks/lumps of crab. To Maeve: Good point. Sauce may not have been as crabby, but maybe the discrete lumps made up for it.I'm starting to think of this as 2 separate dishes: one all smooth and crabby by starting with the crab, and one chunky and creamy by ending with the crab.A keeper by either method!

So easy. cut the butter and cream down, keep the sherry. delicious and easy dinner after work.

Newburgs are wonderful served in the hollow
of a well chilled fresh [or even canned] pear half.

Best way to use immitaion Crab Meat right around
3.00 a lb I add dried celery flakes, basil and Old Bay to finish

I personally think her most famous recipe from her cookbook is the Utterly Deadly Pecan Pie!

Whole Foods has milk from Jersey cows (for $$$ an ounce) so you might ask them to get the cream as well. My wonderful mother was born and grew up on a farm and always said Jerseys gave the best milk. (She also skipped off to college and nursing school, leaving the farm but not the knowledge.)

Used half the crab and butter and omitted the eggs and brandy for simplicity and less fat/calories.

My crab was not tough, but adding at the end is an interesting take on the recipe. Basically it would be preparing a white sauce and adding the crab after the eggs (before the brandy??). One plus of this sequence would be to keep the lump crab lumpy, as it tends to break up when one starts with it. I'll make a note of this suggestion on my recipe for future consideration.

This was great. I used dungeness crab during our snowpocalypse here in the PNW. I did 1/3 of the already cooked crab per the recipe (putting it in the skillet at start) and then the rest at the very end. I also added other fresh herbs and green peas, topped it with a little shredded parm and smoked salt. Yum! Good on toast & crackers and I bet would be great in pasta. I can imagine chopped celery in it for crunch. Do you think I can freeze the rest? I used 2 crabs and it made a lot.

Has anyone tried this without the flour ? Or a keto approved substitute ?? Trying to be strict keto but would love to try this!! Would prob serve on bib lettuce

Hoo Hah! I got a gold star for doing this New Year's morning brunch, following the recipe as written with toast points. Everybody won: puppies got the crusts and folks got the crab. I'm never sure how much is a "pinch" so I did TLAR (that looks about right) on the spice mix. Next time I will do 2 "pinches" of cayenne and kick up the heat a notch. Quantities here seem appropriate for 4 servings. We are two, and ate about half of it. Now, what to do with the rest? Maybe over eggs?

Add the crab meat at end so it doesn’t get tough.

YUM, served it as a dip for an apre' ski party and it was a great hit. I followed the recipe exactly, EXCEPT, I kept the addition of the crab meat till last... mine was already cooked and further cooking doesn't improve it.

Yes, but Marjorie said the cream ought to be from a Jersey cow. Who's got one of those in the yard these days?

Back in the 1960s, my parents regularly served a version of this when it was their turn to host their Bridge or Duplicate Bridge or Church Women's group. But it had diced pimento instead of paprika; mayonnaise instead of lemon and eggs; a tsp of Worcestershire instead of cloves; 2+ tsp Tabasco instead of cayenne. No subs for the sherry or brandy. Very grand for the time and place.

I personally think her most famous recipe from her cookbook is the Utterly Deadly Pecan Pie!

Made as per recipe, and result was rather bland... Perhaps more sherry? Adding some lemon (zest)? Either way, feel there are better ways to use expensive crabmeat...

Used half the crab and butter and omitted the eggs and brandy for simplicity and less fat/calories.

So easy. cut the butter and cream down, keep the sherry. delicious and easy dinner after work.

Newburgs are wonderful served in the hollow
of a well chilled fresh [or even canned] pear half.

I'm curious. Do the eggs end up like scrambled eggs; or, do they meld in with the sauce to thicken and enrich?

SO EASY and delicious my Husband raved about and he is spoiled put it on any seafood