With the holidays looming (Thanksgiving is my favorite), I've been looking over appetizer and hors d'oeuvre recipes -- both favorites and untried ones. I thought maybe we could start a thread with different appetizers if any of you are game.
This one is from the late Warren Leruth, who was a well known chef and restauranteur in New Orleans. He also helped develop recipes for other restaurants and even chains. It sounds like the perfect thing for my little stainless steel "oyster shells" that I bought a while back. It would also be good in those shell-shaped dishes that you make Coquilles St. Jacque in.
Crabmeat St. Francis
Recipe from Warren Leruth via The Times-Picayune. March 04, 2010.
Makes 12 to 16 appetizers.
1/4 cup dry white wine
1 quart heavy whipping cream
1 pint crab stock
4 bay leaves
6 ounces butter
1 large green onion, thinly sliced
2 large cloves garlic, chopped
1/4 cup chopped white onions
3/4 cup chopped hearts of celery
1/2 teaspoon dried thyme
Generous pinch of celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 1/4 teaspoons salt
1/2 cup all purpose flour
1 tablespoon chopped flat-leaf parsley
4 egg yolks
2 pounds fresh Louisiana jumbo lump crabmeat
1/2 cup unseasoned bread crumbs
Fried parsley for garnish (optional)
Preheat the oven to 425 degrees. In a saucepan, bring the wine, cream, crab stock and bay leaves to a simmer and hold there. In a skillet over medium heat, melt butter and sauté green onion, garlic, white onion, celery heart, thyme, celery seed, peppers and salt until vegetables are limp and translucent.
Add the flour to the vegetables and stir over low heat at least 5 minutes to make a blonde roux. Do not let it brown. Whisk in the cream and stock mixture completely. Lower heat to just under a simmer. Add the parsley and cook about 15 minutes. Remove the bay leaves. Whisk in the egg yolks, one at a time. (I’d temper these eggs first with a bit of the cream/stock mixture.)
Place 2 ounces lump crabmeat in a ramekin or baking shell. Top with a half-cup of the sauce; sprinkle lightly with bread crumbs, and bake until the top is browned and bubbly. Garnish with fried parsley if desired.
This one is from the late Warren Leruth, who was a well known chef and restauranteur in New Orleans. He also helped develop recipes for other restaurants and even chains. It sounds like the perfect thing for my little stainless steel "oyster shells" that I bought a while back. It would also be good in those shell-shaped dishes that you make Coquilles St. Jacque in.
Crabmeat St. Francis
Recipe from Warren Leruth via The Times-Picayune. March 04, 2010.
Makes 12 to 16 appetizers.
1/4 cup dry white wine
1 quart heavy whipping cream
1 pint crab stock
4 bay leaves
6 ounces butter
1 large green onion, thinly sliced
2 large cloves garlic, chopped
1/4 cup chopped white onions
3/4 cup chopped hearts of celery
1/2 teaspoon dried thyme
Generous pinch of celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 1/4 teaspoons salt
1/2 cup all purpose flour
1 tablespoon chopped flat-leaf parsley
4 egg yolks
2 pounds fresh Louisiana jumbo lump crabmeat
1/2 cup unseasoned bread crumbs
Fried parsley for garnish (optional)
Preheat the oven to 425 degrees. In a saucepan, bring the wine, cream, crab stock and bay leaves to a simmer and hold there. In a skillet over medium heat, melt butter and sauté green onion, garlic, white onion, celery heart, thyme, celery seed, peppers and salt until vegetables are limp and translucent.
Add the flour to the vegetables and stir over low heat at least 5 minutes to make a blonde roux. Do not let it brown. Whisk in the cream and stock mixture completely. Lower heat to just under a simmer. Add the parsley and cook about 15 minutes. Remove the bay leaves. Whisk in the egg yolks, one at a time. (I’d temper these eggs first with a bit of the cream/stock mixture.)
Place 2 ounces lump crabmeat in a ramekin or baking shell. Top with a half-cup of the sauce; sprinkle lightly with bread crumbs, and bake until the top is browned and bubbly. Garnish with fried parsley if desired.