Creamy Crab Newburg

    15 min

    This crab recipe is inspired by the classic Lobster Newburg dish. It is rich and succulent, not to mention both elegant and easy to make. Serve over rice or with crusty bread.

    10 people made this

    Serves: 4 

    • 75g butter
    • 450g fresh crab meat
    • 475ml soured cream, room temperature
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons tomato puree
    • 2 tablespoons dry sherry
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter in a frying pan over medium heat. Add crab, stir and cook for 2 minutes. Mix in soured cream, tomato puree, dry sherry, Parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.

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    Reviews in English (7)


    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!!  -  20 Nov 2006  (Review from Allrecipes US | Canada)


    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.  -  21 Dec 2010  (Review from Allrecipes US | Canada)


    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.  -  19 May 2002  (Review from Allrecipes US | Canada)