Featured Pinch Tips Video
- 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.