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Fluffy Omelet with Crab Newburg Sauce



  • 3 tablespoons butter
  • 1/4 cup flour
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon freshly ground pepper
  • 1 cup milk
  • 4 eggs, separated
  • 1/2 teaspoon salt

Crab Newburg Sauce

  • 1/4 cup butter
  • 2 tablespoons chopped onions
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • Freshly-ground pepper, to taste
  • 1 1/2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 2 egg yolks, slightly beaten
  • 2 tablespoons dry white wine
  • 3/4 pound crab meat


  1. Omelet: Heat oven to 325 degrees F. Butter a 12 x 7-inch baking dish.
  2. Melt 3 tablespoons butter in a saucepan. Blend in flour, mustard and pepper. Add milk gradually, stirring constantly until sauce is thickened. Cool slightly.
  3. Beat egg yolks until thick. Add sauce to egg yolks. Beat egg whites and 1/2 teaspoon salt until stiff peaks form. Gently fold into sauce.
  4. Pour mixture into the prepared baking dish and bake for 20 minutes, or until knife inserted in center comes out clean.
  5. Serve in baking dish immediately with Crab Newburg Sauce.
  6. Crab Newburg Sauce: Melt butter in a skillet and gently cook onions and mushrooms until soft. Add flour, salt, paprika and pepper. Gradually add milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool slightly. Stir in beaten egg yolks. Add white wine and crab meat.
  7. Keep warm in the top of a double boiler until serving time.

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