Jan Pashley - Lighthouse I (S)
Lighthouse I (S)
Jan Pashley
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La Belle Cuisine - More Seafood Recipes

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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


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"New Orleans food is as delicious as the less criminal forms of sin."
Mark Twain, 1884

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  Debra Swartzendruber - Sea Crab I
Sea Crab I
Debra Swartzendruber
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 Crabbing off Delacroix Island at sunrise.
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
of Hurricanes Katrina and Rita


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