Crab Newburg

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crab Newburg to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crab Newburg, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup (2 sticks) butter
• 3 tablespoons flour
• 1/8 teaspoon red pepper
• Dash of Tabascofi sauce
• 2 tablespoons onion juice
• 2 cups heavy cream
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon Accentfi

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a double boiler, with water in bottom boiling vigorously, melt the butter

Step 2: Technique & Execution

Blend in flour, stirring until mixture is smooth

Step 3: Technique & Execution

Add remaining ingredients and cook until mixture is smooth, stirring constantly but slowly

Step 4: Technique & Execution

The mixture should be thick

Step 5: Technique & Execution

Add 1 1/2 pounds crabmeat (if canned, wash in strainer to remove preservative, and pick out any cartilage)

Step 6: Technique & Execution

When sauce is thoroughly heated, add 3 tablespoons sherry wine, mix well, and let set while water in bottom pan simmers