Crabmeat Toulouse

Donna Graffagnino


Toulouse is a well known street in New Orleans that is just outside of the French Quarter and runs from the Mississippi River to Basin Street. This namesake recipe was created to be paired with a medium rare tenderloin filet or rib eye, or if you're just in the mood for seafood then pair it with a beautiful baked or grilled speckled trout. Sweet lumps of crabmeat are surrounded by a bechamel sauce flavored with a host of seasonings, then highlighted with a dash of Cajun seasoning.
You'll never get enough of this dish.

pinch tips: How to Crack an Egg with One Hand



2 as an Entree; 4 as a Side Dish


20 Min


35 Min




1/2 lb
1 c
2 c
half and half
2 Tbsp
1/2 c
celery, chopped fine
1/2 c
mushrooms, chopped fine
1/2 c
green onions, sliced thin
1/2 c
parsley, chopped fine
1/2 c
pimento, chopped fine
2 lb
lump crab meat
1 tsp
worcestershire sauce (lea & perrin's)
hot sauce to taste, (tobasco)
cajun seasoning to taste, (tony chachere's)
seasoned breadcrumbs or panko

Directions Step-By-Step

In large heavy skillet melt butter over medium heat and stir in flour. Cook about 3-4 minutes to get the flour taste out but don't brown.
add celery and mushrooms and continue to stir for about 2-3 minutes.
Slowly add half and half and sherry, stirring constantly to work it into a smooth sauce. Add parsley, green onions and pimento and combine well.
When sauce begins to thicken turn heat to low and fold in crab meat.
Add worcestershire sauce, Tobasco and Cajun seasoning and mix well. Taste and adjust seasoning as needed. If you like it hot add more Tobasco or add some cayenne. Be careful with the Cajun seasoning because too much will make the dish too salty.
Pour into a individual ramekins and top with breadcrumbs or panko. Bake at 350* F for 20-25 minutes and breadcrumbs begin to brown.

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole