The 1939 Pulitzer prize winner Marjorie Kinnon-Rawlings not only write characteristic prose of the Florida in the early 20th Century, she also wrote a wonderful anthology of recipes relating to the cuisine of that southern state. One recipe stands out: Crab Newburg.
When you discuss crab recipes, very few stand out because it’s often commented that all the other ingredients smother the sweetness of the meat. The crab flavour is never allowed to come out on top of its rightful place. It may also be about the type of crab but whatever, a good crab recipe needs to be cherished.
Marjorie Kinnon-Rawlings suggested this dish be served with a typical dry white wine such as a Sauterne, Chablis or Rhinish and a good green salad of endive, lettuce, thinly sliced radish, spring onions and sliced cucumbers with French dressing.
Apparently, the original name was not Newburg but Wenberg. It was named for a sea captain who created the dish in 1876. This was served in New York City at Delmonico’s. The restaurant and captain fell out and the name changed to Newberg then Newburg.
Serves 4; Preparation time: 5-6 minutes; Cooking time: 25 minutes; Total time: 30 minutes.
Ingredients:
- 2 Tbsps unsalted butter
- 1/4 cup onion – finely chopped
- 4 oz. mushrooms – sliced and finely chopped
- 12 oz. crabmeat – either fresh but tinned is just as effective. make sure it is flaked
- 3 Tbsps plain flour or all-purpose flour
- 2 egg yolks – well beaten.
- 1 small glass of dry sherry
- 1 shot of brandy
- 1 pinch paprika
- Plenty of parsley sprigs for garnish
Preparation:
- Saute the onion and mushrooms in a skillet or heavy saucepan.
- Add 3 Tbsps of flour and cook whilst stirring for 1 minute to prepare a roux.
- Add milk and keep cooking on a medium heat. Let the sauce thicken.
- Add the crabmeat but do not flake any further.
- Add the beaten egg yolks and stir in quickly. There may be some foaminess but stir in quickly.
- Add sherry/brandy.
- Quickly garnish with paprika and sprigs of parsley.
- Serve with triangles of toast.
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