This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.
prep time10 Min
cook time35 Min
celery stalk, finely chopped
green onion, finely chopped
flat leaf parsley, minced
1 1/2 Tbsp
hersbsaint or pernod
fine dried bread crumbs, preferablyfrench bread
lump crab meat, picked for shell
sea salt and freshly ground black pepper for seasoning
How To Make
In a frying pan over medium-high heat melt butter and sauté celery, green onions and parsley until just tender, 3-5 minutes
Reduce to medium-low, stir in Worcestershire and Tobasco cooking for about 10 minutes to blend flavors.
Add liqueur and bread crumbs and cook for 5 minutes longer to blend.
Season to taste with salt and pepper, transfer to bowl and refrigerate until set but not hard, approximately 1 hour.
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.
Remove sauce from refrigerator. Using an electric mixer on medium speed, beat sauce until it is lighter in texture and aerated, about 2 minutes.
Spoon 3-4 tablespoons of sauce over crabmeat and garnish each with piece of crabmeat.
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