Ponchartrain crabmeat or shrimp dressing

1 servings

Ingredients

Quantity Ingredient
-For pompano, snapper, redfish, jumbo shrimp, trout, or flounder.

Directions

1-½ cup fresh lump crabmeat or minced cooked shrimp ⅓ cup water 5 tbs unsalted butter, at room temperature ¼ cup minced shallots or scallion bulb ⅓ cup minced celery hearts ¼ cup minced red or green bell pepper or fresh pimento 1 tsp dry mustard ¼ cup chopped fresh parsley 1 cup fresh bread crumbs Salt to taste Cayenne pepper to taste Tabasco sauce to taste Juice of ½ lemon 1. Pick over the crabmeat well, removing all the cartilage. Set aside. 2. In a large skillet, melt 2 tbs of the butter in the water.

add the shallots or scallions, celery, bell pepper or pimento, and mustard. Simmer over medium heat until the shallots are limp and the vegetables have absorbed the butter. Do not allow them to sizzle or brown the least bit. 3. Add the remaining butter, the parsley, bread crumbs, and crabmeat or shrimp. Mix with a fork - gently, to keep the dressing light and porous. Season to taste with salt and cayenne. Add Tabasco and the lemon juice. Makes about 3 cups.

VARIATION: Pontchartrain Dressing with Capers: Omit the shallots or scallions and the bell or pimento pepper. Substitute 2 to 3 tbs drained capers and 2 chopped canned pimentos. Use less Tabasco, but still add the same amount of lemon juice.

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