Crabmeat st. francis

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
1 small Green onion; chopped fine
1 Clove (large) garlic; chopped fine
⅜ cup Onions; finely chopped
⅜ cup Celery heart; chopped fine
1 Sprig fresh thyme -or-
¼ teaspoon Dry thyme
½ teaspoon Salt
1 pinch Celery seed
⅛ teaspoon Red pepper
⅛ teaspoon White pepper
⅛ teaspoon Black pepper
2 Bay leaves
⅜ cup Flour
1 pint Cream; gently boiling
1 cup Crab stock; gently boiling
⅛ cup White wine; pref. Chalone
1 Tablespoon chopped parsley
2 Egg yolks
1 drop Eggshade or yellow food color
1 pounds Louisiana jumbo lump crabmeat
6 Coquille shells or casserole dishes
3 Crabs (fresh; live, cracked)
1 pint Water
1 Bay leaf
1 Clove garlic; crushed
⅛ teaspoon Thyme
¼ Lemon
¼ teaspoon Red pepper
½ Rib celery

Directions

CRAB STOCK

In a deep rondeau or saute pan, heat the butter. Add the green onion, garlic, onion, celery heart, and all spices. Saute well, until all vegetables are translucent. Stir in the flour and make a vegetable roux, stirring continuously. Allow to cook over low heat for at least 5 minutes.

Add the boiling cream, CRAB STOCK, and wine. Bring up to a boil. Reduce and simmer 15 minutes, then add the parsley. On low heat, stir in the yolks.

The soup cannot be reboiled after the yolks have been added. Yellow food color may be added if desired. Remove from direct heat and stir well. Hold warm. Preheat oven to 400 F. Divide the crabmeat onto six coquille shells or small casserole dishes. Cover with approximately ½ cup of sauce and bake at 400 F until bubbly and browned, about 12-15 minutes. Serve immediately and enjoy the goodness of life. CRAB STOCK: In a saucepan, combine all ingredients. Bring up to a boil, then reduce to a simmer.

Simmer 45 minutes, or until volume is reduced to 1 cup. Strain and hold refrigerated until needed for sauce.

LE RUTH'S

636, FRANKLIN ST., NEW ORLEANS. WINE: MONTAGNY, LOUIS LATOUR,'82 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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