New Orleans Style Crabmeat Salad Food

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WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS



Warren Leruth's New Orleans Style Crabmeat St. Francis image

"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)

Provided by BecR2400

Categories     Crab

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/8 cup margarine
2 green onions, sliced
1/2 medium onion, coarsely chopped
2 inner celery ribs, bottom 2 inches only, coarsely chopped
1 bay leaf
1/2 teaspoon thyme leaves (dried)
1/4 teaspoon celery seed
1/4 teaspoon white pepper
1 pinch cayenne
3/4 teaspoon salt
1/4 teaspoon Accent seasoning (so, if you are anti-Accent, just omit it!)
1/2 cup evaporated milk
3 tablespoons flour
1/2 cup breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon hot paprika
1 lb lump crabmeat
1/4 cup margarine, melted

Steps:

  • Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
  • After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
  • While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
  • Spoon the sauce into a pan and refrigerate overnight.
  • To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
  • Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
  • Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
  • Remove from the oven and top each with 1 teaspoon melted margarine.
  • Serve very hot.

Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32

NEW ORLEANS CRABMEAT AU GRATIN



New Orleans Crabmeat Au Gratin image

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

1 lb lump crabmeat
3 1/2 cups hot whipping cream
1/4 lb butter
1 ounce dry white wine
1/4 cup onion, grated
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 dash hot sauce
1 1/2 cups cheddar cheese, grated
salt and black pepper
1 tablespoon garlic, minced
3 tablespoons flour
parsley, chopped for garnish

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

NEW ORLEANS SOAKED SALAD



New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

  • Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
  • Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
  • Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
  • To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

NEW ORLEANS STYLE CRABMEAT SALAD



New Orleans Style Crabmeat Salad image

A flavorful twist to crab salad. Ingredient amounts can be adjusted to suit individual tastes. I usually add extra celery and olives.

Provided by Alskann

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups rotelle pasta, cooked al dente'
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olive (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
cajun seasoning, to taste (I use Tony Chachere's)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon horseradish (or to taste)

Steps:

  • In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
  • In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
  • Pour over the crabmeat mixture.
  • Toss gently to coat, being careful to not to break up the crabmeat lumps.
  • Adjust seasoning, to taste.
  • Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
  • Cooking time is chilling time.

Nutrition Facts : Calories 636.5, Fat 38.5, SaturatedFat 5.3, Cholesterol 86.1, Sodium 745.2, Carbohydrate 44.2, Fiber 6.3, Sugar 1.5, Protein 29.5

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