WARREN LERUTH'S NEW ORLEANS STYLE 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 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
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
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Khanya Lekopa
l.k@yahoo.comThis dish is a bit time-consuming to make, but it's definitely worth the effort. The results are amazing.
Hamid Waheed
hamid.w86@gmail.comI'm not a fan of crabmeat, but I loved this dish. The sauce is so flavorful and the crabmeat is perfectly cooked.
Mahmuda Mahfuza
m_m34@yahoo.comThis dish is a great way to get your kids to eat seafood. It's mild in flavor and the crabmeat is hidden in the sauce.
Golu Yadav
yadavg@hotmail.comI love that this dish can be made with pantry staples. It's a great way to use up leftovers and create a delicious meal.
Angela O'Neil
oangela95@hotmail.comThis dish is perfect for a party or potluck. It's easy to make ahead of time and it always gets rave reviews.
Janmuhammad Bhutto
bj@hotmail.comI'm always looking for new seafood recipes and this one definitely didn't disappoint. I'll be making it again soon.
MizD
mizd@hotmail.comI made this dish for my family and they loved it! Even my picky kids ate it all up.
Rashid Chohan
c-r@yahoo.comThis dish is a great way to showcase fresh seafood. I highly recommend using the best quality crabmeat you can find.
Ramirez Marlenny
m-ramirez@yahoo.comI love how this dish can be dressed up or down. It's perfect for a casual weeknight meal or a special occasion dinner.
robert tiki
robert@gmail.comThis dish is a bit pricey to make, but it's definitely worth the splurge for a special occasion.
Md Tamal islam
md61@hotmail.comI'm not a great cook, but this recipe was easy to follow and I was able to make it without any problems.
Andrew Kirby
k70@gmail.comThis dish was a little bit time-consuming to make, but it was worth it. The results were amazing.
Ahad Baloch
b.a@yahoo.comI served this dish over rice and it was the perfect comfort food. I can't wait to make it again soon.
Ssempijja Ivan
ssempijja-ivan86@gmail.comI added a little bit of cayenne pepper to the sauce for a bit of a kick. It was perfect!
Nicholis Frauendorf
n-frauendorf@aol.comI love that this dish can be made with either fresh or canned crabmeat. It's a great way to use up leftovers.
Jhordane Hardy
hardy.j@gmail.comThis is now my go-to recipe for crabmeat. It's so easy to make and always turns out perfect.
Hannah Wangari
wangari@aol.comI'm not usually a fan of seafood, but this dish changed my mind. The crabmeat was so tender and the sauce was divine.
Colleen spivey
spivey.c93@hotmail.co.ukI made this dish for a dinner party and it was a huge hit! Everyone raved about how delicious it was.
Angie Glasner
glasnerangie@yahoo.comThis dish was absolutely delicious! The crabmeat was perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.