Decadent Crab Newburg: A Luxurious Seafood Delight
Crab Newburg. The very name evokes images of elegant dining, special occasions, and a rich, creamy indulgence. This classic American seafood dish, born in the late 19th century, remains a timeless testament to culinary artistry. Featuring succulent crabmeat bathed in a velvety sauce infused with sherry, cream, and a hint of spice, Crab Newburg is a dish that’s sure to impress. While it may seem intimidating, mastering Crab Newburg is surprisingly achievable with a well-written recipe and a little patience. This comprehensive guide will walk you through each step, ensuring your Crab Newburg is a resounding success.
A Brief History of Crab Newburg
The story of Crab Newburg begins in the late 1800s at Delmonico’s, a legendary New York City restaurant. Legend has it that a wealthy sea captain named Ben Wenberg (later Americanized to Newburg) shared his unique crab dish with the restaurant’s manager, Charles Delmonico. Delmonico was so impressed that he added it to the menu, naming it “Crab Wenberg.” However, a falling out between Wenberg and Delmonico led to the dish being removed from the menu and, in a stroke of culinary pettiness, renamed “Crab Newburg” – a simple rearrangement of the original name. Despite the drama surrounding its creation, Crab Newburg quickly gained popularity and became a staple of fine dining establishments across the country.
Understanding the Key Ingredients
The quality of your Crab Newburg hinges on the quality of its ingredients. Here’s a breakdown of the essentials:
* **Crabmeat:** This is the star of the show, so choose wisely. Lump crabmeat, with its large, delicate pieces, is the preferred choice for its superior flavor and texture. Claw meat, while more affordable, has a stronger flavor and a more shredded texture. Avoid imitation crabmeat at all costs – it simply won’t deliver the authentic Crab Newburg experience. Freshly cooked crab is always best, but high-quality pasteurized crabmeat in refrigerated containers is a good alternative. Canned crab is generally not recommended as the flavor is often compromised.
* **Butter:** Unsalted butter forms the base of the sauce and adds richness. Using unsalted butter allows you to control the overall saltiness of the dish.
* **Flour:** All-purpose flour acts as a thickening agent for the sauce. A small amount is needed to create a smooth and creamy consistency.
* **Sherry:** Dry sherry is the traditional choice for Crab Newburg, imparting a nutty and complex flavor. Amontillado sherry can also be used. Avoid cooking sherry, which often contains added salt and preservatives that can negatively impact the flavor of the dish. If you prefer to avoid alcohol, you can substitute with chicken broth, but the flavor profile will be different.
* **Egg Yolks:** Egg yolks contribute to the richness and velvety texture of the sauce. They are essential for creating the signature Newburg consistency.
* **Heavy Cream:** Heavy cream adds richness and body to the sauce. It should be at least 36% milkfat for the best results.
* **Cayenne Pepper:** A pinch of cayenne pepper provides a subtle warmth and a touch of spice that balances the richness of the sauce.
* **Nutmeg:** A grating of fresh nutmeg adds a warm and aromatic note that complements the other flavors.
* **Salt and White Pepper:** Seasoning is crucial for enhancing the flavors of the dish. White pepper is preferred over black pepper as it blends seamlessly into the light-colored sauce.
The Ultimate Crab Newburg Recipe
This recipe provides detailed instructions for creating a truly exceptional Crab Newburg.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 1 pound lump crabmeat, picked over for shells
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 1 1/2 cups heavy cream
* 1/2 cup dry sherry
* 4 large egg yolks
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon freshly grated nutmeg
* Salt and white pepper to taste
* 2 tablespoons chopped fresh parsley, for garnish (optional)
* Toasted brioche slices, puff pastry shells, or rice, for serving
**Equipment:**
* Large saucepan
* Whisk
* Heatproof bowl
* Double boiler or a saucepan and a heatproof bowl that fits snugly over it
**Instructions:**
**1. Prepare the Crabmeat:**
* Gently pick over the crabmeat, removing any shells or cartilage. Be careful not to break up the lumps too much.
* Set the crabmeat aside.
**2. Make the Roux:**
* In a large saucepan, melt the butter over medium heat.
* Add the flour and whisk constantly until a smooth paste forms. This is called a roux. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. The roux should be pale golden in color. Be careful not to burn it.
**3. Add the Cream and Sherry:**
* Slowly whisk in the heavy cream, a little at a time, ensuring that each addition is fully incorporated before adding more. This will prevent lumps from forming.
* Continue whisking until the sauce is smooth and thickened. This should take about 5-7 minutes.
* Stir in the dry sherry and bring the sauce to a simmer. Reduce the heat to low.
**4. Temper the Egg Yolks:**
* In a heatproof bowl, whisk together the egg yolks.
* Slowly drizzle about 1/2 cup of the hot cream sauce into the egg yolks, whisking constantly. This process is called tempering and prevents the egg yolks from scrambling when added to the hot sauce.
* Continue adding the hot sauce to the egg yolks in a slow, steady stream, whisking constantly, until the egg yolks are warmed through.
**5. Combine the Egg Yolks and Sauce:**
* Pour the tempered egg yolk mixture back into the saucepan with the cream sauce.
* Whisk constantly over low heat until the sauce thickens slightly and coats the back of a spoon. This should take about 2-3 minutes. Be careful not to overheat the sauce, as the egg yolks can curdle if the temperature is too high. The sauce should be smooth and velvety.
**6. Add the Crabmeat and Season:**
* Gently fold in the crabmeat, being careful not to break it up too much.
* Stir in the cayenne pepper, freshly grated nutmeg, salt, and white pepper to taste. Adjust the seasoning as needed.
**7. Keep Warm (Optional):**
* If not serving immediately, keep the Crab Newburg warm in a double boiler or over a very low heat, stirring occasionally to prevent a skin from forming.
**8. Serve:**
* Spoon the Crab Newburg over toasted brioche slices, puff pastry shells, or rice.
* Garnish with chopped fresh parsley, if desired.
* Serve immediately and enjoy!
Tips for Perfect Crab Newburg
* **Use High-Quality Crabmeat:** As mentioned earlier, the quality of the crabmeat is crucial for the flavor of the dish. Opt for lump crabmeat for the best results.
* **Don’t Overcook the Sauce:** Overcooking the sauce can cause the egg yolks to curdle and the sauce to become grainy. Cook the sauce over low heat and whisk constantly.
* **Temper the Egg Yolks Properly:** Tempering the egg yolks is essential to prevent them from scrambling when added to the hot sauce. Add the hot sauce to the egg yolks slowly and gradually, whisking constantly.
* **Adjust the Seasoning:** Taste the sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, white pepper, or cayenne pepper to achieve the desired flavor.
* **Serve Immediately:** Crab Newburg is best served immediately after it’s made. The sauce can thicken as it cools, so serving it promptly ensures the best texture.
* **Use a Double Boiler:** Using a double boiler helps to prevent the sauce from overheating and curdling. If you don’t have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water.
Variations on Crab Newburg
While the classic Crab Newburg recipe is a timeless favorite, there are several variations you can try to customize the dish to your liking:
* **Shrimp Newburg:** Substitute the crabmeat with shrimp for a slightly different flavor and texture. Use peeled and deveined shrimp.
* **Lobster Newburg:** Use lobster meat instead of crabmeat for an even more luxurious dish.
* **Chicken Newburg:** For a non-seafood option, use cooked chicken pieces instead of crabmeat.
* **Vegetarian Newburg:** Use mushrooms or other vegetables instead of crabmeat for a vegetarian version. You can also use vegetable broth instead of sherry.
* **Spicy Newburg:** Add more cayenne pepper or a dash of hot sauce for a spicier dish.
* **Cognac Newburg:** Substitute some of the sherry with cognac for a richer, more complex flavor.
* **With Asparagus:** Add blanched asparagus pieces to the Crab Newburg for added flavor, color, and texture.
* **With Mushrooms:** Add sautéed mushrooms to the Crab Newburg for an earthy flavor.
Serving Suggestions for Crab Newburg
Crab Newburg is a versatile dish that can be served in a variety of ways:
* **Over Toasted Brioche:** Toasted brioche slices are a classic accompaniment to Crab Newburg. The buttery brioche complements the richness of the sauce.
* **In Puff Pastry Shells:** Puff pastry shells provide a flaky and elegant presentation for Crab Newburg.
* **Over Rice:** Cooked white rice or brown rice can be used as a base for Crab Newburg. The rice absorbs the sauce and provides a satisfying meal.
* **With Pasta:** Serve Crab Newburg over cooked pasta, such as fettuccine or linguine. The sauce clings to the pasta, creating a delicious and comforting dish.
* **As an Appetizer:** Serve Crab Newburg in small ramekins as an elegant appetizer.
* **As a Main Course:** Serve a larger portion of Crab Newburg with a side salad or steamed vegetables for a complete meal.
Pairing Crab Newburg with Wine
Choosing the right wine can enhance the dining experience when enjoying Crab Newburg. Here are some suggestions:
* **Dry Sherry:** A dry sherry, such as Fino or Manzanilla, is a natural pairing for Crab Newburg, as it complements the sherry in the sauce.
* **Chardonnay:** A buttery and oaky Chardonnay can also pair well with Crab Newburg, as it matches the richness of the dish.
* **Pinot Grigio:** A crisp and dry Pinot Grigio can provide a refreshing contrast to the richness of the Crab Newburg.
* **Sauvignon Blanc:** A Sauvignon Blanc with grassy and citrusy notes can also pair well, especially if the Crab Newburg is served with asparagus or other green vegetables.
* **Sparkling Wine:** A dry sparkling wine, such as Champagne or Prosecco, can be a festive and elegant pairing for Crab Newburg.
Storing Leftover Crab Newburg
Leftover Crab Newburg can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s important to note that the texture of the sauce may change slightly upon reheating. The sauce may become thinner or slightly grainy. To reheat Crab Newburg, gently warm it over low heat, stirring occasionally. Avoid overheating, as this can cause the sauce to curdle. You can also add a splash of cream or milk to restore the sauce’s creamy consistency.
**Can you freeze Crab Newburg?**
Freezing Crab Newburg is not recommended, as the sauce is likely to separate and become grainy upon thawing. The texture of the crabmeat may also be affected. For the best results, it’s best to enjoy Crab Newburg fresh.
Conclusion
Crab Newburg is a truly special dish that’s perfect for celebrating special occasions or simply indulging in a luxurious meal. With this comprehensive guide and detailed recipe, you can easily create this classic seafood delight in your own kitchen. So gather your ingredients, follow the steps carefully, and prepare to impress your family and friends with your culinary skills. Enjoy the rich, creamy, and decadent flavors of Crab Newburg – a dish that’s sure to become a new favorite. Bon appétit!