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.

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