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

Previous Next

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 »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #appetizers #seafood #oven #easy #dinner-party #spreads #crab #stove-top #dietary #shellfish #equipment