Best Crabmeat St Peter Recipes
CRABMEAT ST. PETER
Make and share this Crabmeat St. Peter recipe from Food.com.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter and add onions and mushrooms, sauteing until tender.
- Add peppers and seasonings and simmer for five minutes.
- Add crabmeat and saute just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced.
- Remove from heat and let stand momentarily.
- Serve over steamed rice.
CRABMEAT JUSTINE
Steps:
- Melt the butter in a large skillet over medium heat. Add the crabmeat, egg, lemon juice, sherry and Tabasco and stir until just heated through, being careful not to break up lumps of crab. (Make sure mixture is well seasoned.)
- Place the toast squares in individual 5-inch ramekins. Cover with crabmeat and top with hollandaise sauce.
- Broil about 5 inches from heat for 3 to 5 minutes, until they are heated through and the tops are lightly browned. Serve immediately.
WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS
"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)
Provided by BecR2400
Categories Crab
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
- After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
- While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
- Spoon the sauce into a pan and refrigerate overnight.
- To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
- Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
- Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
- Remove from the oven and top each with 1 teaspoon melted margarine.
- Serve very hot.
Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32
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