Crab Newburg Recipe

This creamy crab newburg recipe is a rich and delicious classic that you can serve over toast points, rice, pasta, or puff pastry shells. It makes an elegant lunch entree or you can serve it for dinner. A crisp side salad or lightly steamed vegetables would add color and texture to your meal. Crab newburg is a variation of lobster newberg. But shouldn't it be newberg, then? Originally it was lobster a la wenberg, named after the sea captain who created the dish in 1876 and served at delmonico's restaurant in new york city. But after the friendship ended in enmity between the chief and the captain, it was renamed newberg, an anagram of wenberg, and the newburg spelling variation caught on as well. The dish is similar to lobster thermidor, which was created about the same time, 1880, by noted chef auguste escoffier in paris. You can make this recipe with canned or frozen lump crabmeat or with fresh crabmeat that has been cooked prior to adding it into the recipe. You can use your favorite fresh or wild mushrooms.