ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Newburg

Yield 8 servings


  • 1/2 cup butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (12-ounce) container Standard oysters, drained
  • 1/2 pound lump crab meat
  • 1/2 pound medium shrimp, cooked, peeled, and deveined
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of hot sauce
  • 1/4 cup sherry
  • 8 baked commercial patty shells

How to Make It

  1. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Remove from heat; set aside.

  2. Melt remaining butter in a large skillet; sauté oysters, crab meat, shrimp, salt, pepper, and hot sauce 5 minutes or until edges of oysters curl. Stir in white sauce and sherry. Cook 1 to 2 minutes. Spoon mixture evenly into patty shells. Serve immediately.

Oxmoor House Homestyle Recipes