Newberg Crab is a classic dish of American cuisine with a rich history dating back to the late 19th century. Its creation is attributed to a chef named Charles Newberg, who worked at the famous Delmonico's restaurant in New York. The original recipe sought to highlight the crab meat in a creamy and delicate sauce, which quickly made it a highly appreciated dish. In different Latin American countries, this recipe may be known simply as "Crab in creamy sauce" or "Crab in Newberg sauce," although it is not common for it to have a specific regional name. This dish combines the elegance of North American food with ingredients that have been adapted in different regions to maintain its delicious flavor.
Newberg Crab is ideal for special occasions and is usually served as an appetizer or main course accompanied by toast points or in pastry shells, which enhances its presentation and flavor. Over the years, this recipe has been reinterpreted, but its essence remains intact: a soft mixture of butter, spices, egg yolk, and sherry wine, which envelops tender pieces of crab meat.
