Crab Rockefeller

★★★★★ 1 Review
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By Patrick Johnson
from Kingwood, TX

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

serves 6
prep time 10 Min
cook time 35 Min
method Bake


  • 1 c
    unsalted butter
  • 1 sm
    celery stalk, finely chopped
  • 6 stalk
    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

  • 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.