Stone Crab Newberg


  • 1 Lb. Stone Crab Meat (Pasteurized Stone Crab Meat available at our market.)
  • 1/4 Cup Melted Butter
  • 1/2 Tsp. Salt
  • 1 Tsp Paprika
  • Pinch of Hot Red (Cayenne) Pepper
  • 2 Cups Light Cream
  • 2 Egg Yolks, beaten
  • 2 tbsp dry sherry
  • 2 tbsp flour


Crack Stone Crab Claws, remove meat, or you can use our pasteurized Stone Crab meat and cut into 1/2 inch pieces. In a large skillet, slowly melt butter; add salt, paprika, hot pepper, and flour. Add cream gradually and simmer, stirring constantly, until smooth and thickened slightly. Stir a little of the cream sauce into egg yokes. Add egg yokes to remaining crab sauce, stirring constantly. Add Stone Crab Meat. Simmer until heated. Stir in Sherry.


Serve immediately over rice or noodles. Recipe serves four.