Oysters and Crab Meat with Newburg Sauce


Newburg Sauce:
1/2 cup butter
8 tbs flour
8 tbs flour
2 cups milk
2 cups cream
4 eggs beaten
1/2 cup brandy
Oysters and Crabmeat:
24 oysters, in shell
1 lb blackfin crabmeat
1 cup newburg sauce
1/4 cup sherry
3 strips cooked bacon, chopped
1/4 tsp garlic powder
dash worcestershire sauce
3 tbs melted butter
1 cup bread crumbs
1/4 cup paprika
6 strips uncooked bacon, quartered

Newburg Sauce:

  • In a saute pan, melt butter then stir in flour and mix well, stirring constantly.
  • After about 3-4 minutes, slowly add in the milk and cream and continue to stir until very smooth.
  • Add brandy and combine well.
  • Set aside.

Oysters and Crab meat:

  • Open oysters, letting oysters remain in deep half of shell.
  • Place oysters on a shallow baking pan.
  • Remove cartilage from crabmeat and put in a medium bowl.
  • In a small bowl mix together 1 cup of the newberg sauce, sherry, chopped bacon, garlic powder and worcestershire sauce.
  • Pour sauce over crabmeat and mix gently, being careful not to break crab lumps.
  • Fill each oyster with approximately 1 tbs of the crab mixture.
  • Mix melted butter with bread crumbs and paprika and sprinkle over oysters.
  • Place a piece of bacon on top of each oyster and bake at 350 degrees until hot and bubbly and the bacon is done. About 20-25 minutes.




20 min


20 min


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