crab rockefeller
(1 RATING)
This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.
No Image
prep time
10 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 cup unsalted butter
- 1 small celery stalk, finely chopped
- 6 stalks green onion, finely chopped
- 1/2 cup flat leaf parsley, minced
- 1 1/2 tablespoons worcestershire sauce
- 1/2 teaspoon tobasco
- 1/4 cup hersbsaint or pernod
- 1/2 cup fine dried bread crumbs, preferablyfrench bread
- 1 pound lump crab meat, picked for shell
- - sea salt and freshly ground black pepper for seasoning
How To Make crab rockefeller
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Step 1In a frying pan over medium-high heat melt butter and sauté celery, green onions and parsley until just tender, 3-5 minutes
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Step 2Reduce to medium-low, stir in Worcestershire and Tobasco cooking for about 10 minutes to blend flavors.
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Step 3Add liqueur and bread crumbs and cook for 5 minutes longer to blend.
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Step 4Season to taste with salt and pepper, transfer to bowl and refrigerate until set but not hard, approximately 1 hour.
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Step 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.
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Step 6Remove sauce from refrigerator. Using an electric mixer on medium speed, beat sauce until it is lighter in texture and aerated, about 2 minutes.
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Step 7Spoon 3-4 tablespoons of sauce over crabmeat and garnish each with piece of crabmeat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Seafood Appetizers
Keyword:
#oysters
Keyword:
#cajun
Ingredient:
Seafood
Method:
Bake
Culture:
Cajun/Creole
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