You are here: Home » Recipes » Creamy Seafood Newburg Creamy Seafood Newburg Recipe by Relish Yield 12 servings This creamy rich, decadent first course from The Brandywine Inn in Monroe, Ohio, is best in small amounts for special occasions. PrintEmail Ingredients 1 tablespoon butter1 1/2 cups finely chopped green onion12 ounces cream cheese, softened2 tablespoons Dijon mustard2 tablespoons chopped parsley1 tablespoon lemon juice1 tablespoon sherry4 1/2 cups mixed seafood (shrimp and scallops, cut into small chunks, and shredded crabmeat)3/4 teaspoon salt1/2 teaspoon white pepper1 cup heavy cream -- Coarse bread crumbs or panko Instructions Preheat oven to 350F. Melt butter in a large sauté pan. Add onion and cook until soft and translucent. Transfer to a mixing bowl. Add cream cheese, mustard, chopped parsley and lemon juice and blend well with a hand mixer. Place seafood in a separate bowl. Add salt and pepper. Mix well. Scrape cream cheese mixture into seafood and mix well. Add cream and divide evenly among 12 (1-cup) ramekins. Top with bread crumbs. Bake 20 minutes, until bubbly. Note: Cut each shrimp into 3 or 4 pieces; cut scallops into halves or thirds. Makes about 8 cups of seafood mixture. Recipe courtesy of The Brandywine Inn, Monroe, Ohio.