Crab Rockefeller

Crab Rockefeller

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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

How to Make Crab Rockefeller


  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.

Printable Recipe Card

About Crab Rockefeller

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

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