Stone Crab Newburg


  • 1 lb stone crab meat or king or snow ¬†crab meat
  • 1/4 cup melted butter
  • 1 tsp kosher salt
  • 1 tsp paprika
  • pinch of cayenne pepper
  • 2 cups light cream
  • 2 egg yolks, beaten
  • 2 tbs dry sherry
  • 2 tbs flour


  • Crack stone crab claws (or crab of choice) and cut into 1/2 inch pieces.
  • In a large skillet slowly melt the butter.
  • Add the salt, paprika, hot pepper and flour. Stir to combine for about 1 minute.
  • Add cream gradually and simmer, stirring constantly until smooth and thickened.
  • Stir a little of the cream sauce into the egg yolks, the add the remaining egg yolks to the sauce, stirring constantly.
  • Add the crab meat and simmer until heated through.
  • Stir in the sherry and mix well. Cook for another 30 seconds.
  • Serve over rice or noodles.

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