New Orleans Style Crabmeat Salad Recipes

CRABMEAT IMPERIAL FROM COMMANDER'S PALACE

Steps:

• Preheat oven to 350°F.
• In a large skillet, sauté onions, bell pepper, celery, and green onions in melted butter.
• Add salt, pepper, garlic powder, and pimento. Sauté for about 15 minutes.
• Remove from heat and add mayonnaise, mustard, Worcestershire, and Tabasco. Let cool.
• In large mixing bowl, ladle sauce over crabmeat and fold gently with hands to coat crabmeat.
• Using your hands, fill individual casserole pans or large shells with crabmeat. Thinly coat the top with mayonnaise. Sprinkle with paprika.
• Bake until bubbly.

WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS

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.