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Crab Newburg


  • 1 pound backfin crabmeat
  • ¼ cup butter
  • ¼ cup finely chopped green pepper
  • ⅔ cup sliced fresh mushrooms
  • ¼ cup flour
  • ¼ teaspoon salt
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • 2 cups milk
  • ¼ cup dry white wine
  • 2 tablespoons freshly grated Parmesan cheese
  • paprika
  • 3 tablespoons chopped fresh parsley

Preheat the oven to 350° F.

Melt butter in a medium saucepan over medium heat. Sauté green pepper and mushrooms until soft. In small bowl, combine flour, salt, mustard and cayenne. Blend into melted margarine. Add milk gradually, stirring constantly, then add wine. Cook, continuing to stir, until thick, about 8 to 10 minutes.

Place crabmeat in 6 lightly greased individual shells or ramekins. Spoon sauce over each. Sprinkle with Parmesan, paprika and parsley. Bake until lightly browned and bubbly, about 10 to 12 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas