Lighthouse I (S)
Jan Pashley
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La Belle Cuisine -
More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
LeRuth's Crabmeat
St. Francis
 
"New Orleans food is as delicious as the less
criminal forms of sin."
~
Mark Twain, 1884
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Debra Swartzendruber
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Crabbing off Delacroix Island at sunrise.
Medford Taylor
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Crabmeat St. Francis
"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
Serves 4-6
Sauce ingredients:
1/4 stick margarine
2 green onions, sliced
1/2 medium onion, coarsely chopped
2 inner ribs celery, bottom 2 inches only, coarsely chopped
1 bay leaf
1/2 tsp. thyme leaves (dried)
1/4 tsp. celery seed
1/4 tsp. white pepper
Pinch cayenne
3/4 tsp. salt
1/4 tsp. Accent [so, if you are anti-Accent, just omit it!]
1/2 cup evaporated milk
3 Tbs. flour
1/2 cup bread crumbs
3 Tbs. grated parmesan cheese
1/2 tsp. spicy paprika
1 lb. lump crabmeat
1/2 stick margarine, melted
1. 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.
2. After 15 minutes, add the evaporated milk and 3/4 cup of water to the
saucepan and bring to a boil, stirring lightly.
3. 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.
4. Spoon the sauce into a pan and refrigerate overnight.
5. To complete the dish, preheat the oven to 425 degrees [F.]. Mix the
bread crumbs, Parmesan cheese, and paprika together.
6. 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 degrees [F.] until the crumbs brown and the sides of
the dish
begin to bubble-- 20-25 minutes.
7. Remove from the oven and top with 1 tsp. melted margarine. Serve
very
hot.
New
Orleans restaurants in the aftermath
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