Crab Rockefeller Recipe

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Crab Rockefeller

Patrick Johnson


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

★★★★★ 1 vote
10 Min
35 Min


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
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


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

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #oysters, #cajun