CRAB ROCKEFELLER

Crab Rockefeller image

This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.

Provided by Patrick Johnson

Time 45m

Number Of Ingredients 10

Ingredients

1 c unsalted butter
1 small celery stalk, finely chopped
6 stalk(s) green onion, finely chopped
1/2 c flat leaf parsley, minced
1 1/2 Tbsp worcestershire sauce
1/2 tsp tobasco
1/4 c hersbsaint or pernod
1/2 c fine dried bread crumbs, preferablyfrench bread
1 lb lump crab meat, picked for shell
sea salt and freshly ground black pepper for seasoning

Steps:

1. In a frying pan over medium-high heat melt butter and sauté celery, green onions and parsley until just tender, 3-5 minutes
2. Reduce to medium-low, stir in Worcestershire and Tobasco cooking for about 10 minutes to blend flavors.
3. Add liqueur and bread crumbs and cook for 5 minutes longer to blend.
4. Season to taste with salt and pepper, transfer to bowl and refrigerate until set but not hard, approximately 1 hour.
5. Preheat oven to 375 degrees. Lightly butter 6 shallow remekins or small baking dishes and divide the crabmeat among them reserving 6 of the largest pieces for garnish.
6. Remove sauce from refrigerator. Using an electric mixer on medium speed, beat sauce until it is lighter in texture and aerated, about 2 minutes.
7. Spoon 3-4 tablespoons of sauce over crabmeat and garnish each with piece of crabmeat.

*** Explore more Crab Rockefeller Recipes »

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