CRABMEAT IMPERIAL FROM COMMANDER'S PALACE
Here's a classic from the famous Commander's Palace located in the heart of the beautiful Garden District of New Orleans.
Provided by Pepina Rae
Categories Crab
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
- Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
- Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
- In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
- Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
- Bake until bubbly.
Nutrition Facts : Calories 357.4, Fat 13.8, SaturatedFat 2.7, Cholesterol 140.6, Sodium 1015.3, Carbohydrate 18.1, Fiber 2.5, Sugar 6, Protein 39.9
NEW ORLEANS CRABMEAT AU GRATIN
This is such a good dish. I would order this every time we went to Don's Seafood Hut in Lafayette....still do when I go home to visit. I have tried many recipes, and this is the closest I can come to theirs. This is a collaboration of many different recipes I have tried.
Provided by SkinnyMinnie
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- In a medium heavy bottomed saucepan, melt the butter over medium heat.
- Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
- Sprinkle in the flour, blending well into the mixture.
- Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
- Reduce heat to a simmer.
- Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
- Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
- Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
- Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
- Bake for 10 min or until cheese is bubbly.
- OR.
- Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
- Bake for 30 min or until cheese is bubbly and melted.
Nutrition Facts : Calories 835.7, Fat 77.1, SaturatedFat 47.8, Cholesterol 317.9, Sodium 623.6, Carbohydrate 9.5, Fiber 0.3, Sugar 0.8, Protein 27.5
CRAB MEAT AU GRATIN
This recipe comes from a famous New Orleans restaurant but I don't remember which one! However, I remember the taste of the dish and have been trying to duplicate for years. This is very good!
Provided by Witch Doctor
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy saucepan, over moderate heat, melt butter, add onions and celery.
- Cook, stirring occasionally until onions are soft and transparent but not brown.
- Stir in the flour, blend well.
- Add milk, stirring constantly until smooth.
- Add pepper, nutmeg, mustard and cheese.
- Take pot away from heat.
- Beat egg yolk and lemon juice.
- Then add crabmeat, mix well.
- Butter baking pan or individual baking dishes.
- Add onion/cheese mixture to baking pan.
- Pour egg mixture over all.
- Combine cheese and breadcrumbs, sprinkle over top of mixture, then add dash of paprika.
- Bake at 350 degrees F for 15 to 20 minutes until top is au gratin, brown and crusty.
Nutrition Facts : Calories 331.7, Fat 16.7, SaturatedFat 9.7, Cholesterol 137.9, Sodium 1190, Carbohydrate 16.5, Fiber 1, Sugar 1.9, Protein 28.1
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