Crab Newburg

Crab Newburg

4 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Kathleen Burton
Recipe by  Kathleen Burton

“This rich and succulent crab dish is both elegant and easy to make. Serve over rice with steamed vegetables on the side.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

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Reviews (4)

Rate This Recipe
KELLEYTK
38

KELLEYTK

This is a great recipe. I really liked it just as it is, but on my second shot I threw in 1 tbsp minced garlic and served in over portabella mushroom caps. HEAVEN!!

Dave
13

Dave

This recipe is great as-is. No modifications are necessary. This shouldn't be served as main course meal. For the past 5 years we served this, double-size, every year for Christmas Eve. Serve with crackers, or your other favorite bread snack. My only alteration is I add 50% more crab meat. It makes for a more dense crab, if you like it more like hearty stew.

SMARTIES2
11

SMARTIES2

This recipe was not what I expected, although I did you canned crabmeat. It looked like mac N cheese. Not a good presentation for supper.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 41.3 g
  • 64%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 160 mg
  • 53%
  • Sodium
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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