A Classic Seafood Recipe with a Rich and Creamy History. If you’re looking for an elegant seafood dinner that’s rich, creamy, and surprisingly easy to make at home, this Creamy Seafood Newburg is sure to impress. Loaded with tender shrimp, sweet sea scallops, and succulent lump crab meat, this comforting seafood dish is simmered in a luxurious cream sauce infused with butter, white wine, and a touch of paprika before being served over buttery puff pastry shells, toast points, rice, or mashed potatoes.

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Seafood Newburg is one of those timeless recipes that feels like fine dining but can easily be prepared in your own kitchen. Whether you’re hosting a dinner party, celebrating a holiday, or simply treating yourself to a special meal, this classic seafood recipe is always a memorable choice.

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The History of Seafood Newburg

Seafood Newburg traces its roots to New York City in the late 1800s. The original dish, known as Lobster Newburg, is believed to have been created at the famous Delmonico’s after a sea captain shared his rich lobster recipe with the restaurant’s chefs. Over time, the dish became incredibly popular, and home cooks began creating their own versions using shrimp, scallops, crab, and other seafood.

Today, Seafood Newburg remains a beloved North American comfort food, combining delicate seafood with a silky cream sauce that’s perfect for special occasions or whenever you’re craving something indulgent.

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Why You’ll Love This Seafood Newburg

• Rich, creamy, restaurant-quality flavor.
• Made with three delicious types of seafood.
• Perfect for holidays and special occasions.
• Ready in about 40 minutes.
• Easy enough for home cooks.
• Delicious served over puff pastry, toast, rice, or mashed potatoes.

How To Make Creamy Seafood Newburg

Step 1: Cook the Seafood

Pat the scallops and shrimp dry with paper towels.

Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Sear the scallops for about 1½–2 minutes per side until lightly golden. Remove to a plate.

Add the shrimp and cook for about 2 minutes per side until pink. Remove from the skillet.

Set the crab aside to add later, as it only needs to warm through.

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Step 2: Make the Newburg Sauce

Reduce the heat to medium.

Add the remaining butter, followed by the shallots. Cook until softened.

Stir in the garlic and cook for 30 seconds.

Sprinkle in the flour and cook for 1 minute.

Slowly whisk in the white wine, then the seafood stock.

Add the heavy cream, Dijon mustard, paprika, cayenne (if using), thyme, salt, and pepper.

Simmer for 5–7 minutes, stirring occasionally, until the sauce becomes silky and slightly thickened.

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Step 3: Finish the Dish

Return the scallops and shrimp to the pan.

Gently fold in the lump crab meat and cook for another 2–3 minutes, just until everything is heated through.

Stir in the fresh parsley.

Serve immediately over your favorite base and garnish with extra parsley and fresh lemon wedges.

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Tips for the Best Seafood Newburg

• Use fresh seafood whenever possible.
• Avoid overcooking the scallops and shrimp—they’ll stay much more tender.
• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
• Warm the crab gently so it stays in beautiful chunks.
• Puff pastry shells make an elegant presentation for entertaining.

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Frequently Asked Questions

What is Seafood Newburg?

Seafood Newburg is a creamy seafood dish made with shellfish in a rich butter, white wine, and cream sauce. It’s commonly served over puff pastry, toast points, rice, or mashed potatoes.

Where did Seafood Newburg originate?

The original Lobster Newburg was created in New York City during the late 1800s. Modern Seafood Newburg evolved from that classic recipe by incorporating shrimp, scallops, crab, and other seafood.

What’s the difference between Newburg and Newberg?

There isn’t one—they refer to the same classic dish. While Newburg is the accepted modern spelling, you’ll occasionally see Newberg in older cookbooks and family recipes.

Can I use frozen seafood?

Yes. Thaw the seafood completely in the refrigerator and pat it dry before cooking for the best texture.

What should I serve with Seafood Newburg?

Seafood Newburg is delicious over puff pastry shells, buttered toast points, creamy mashed potatoes, steamed rice, buttered noodles, or with crusty artisan bread to soak up the sauce.

Can I make Seafood Newburg ahead of time?

The sauce can be prepared a day in advance, but for the best texture, cook the seafood just before serving so it remains tender and juicy.

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More Elegant Seafood Recipes You’ll Love

• Coquilles St. Jacques (Classic French Scallops Recipe)
• Pan-Seared Scallops with Lemon Butter Sauce
• Maritime Scallop Pizza
• Creamy Garlic Scallop Pizza
• Lobster Thermidor
• Seafood au Gratin
• Garlic Butter Mussels