Warren Leruth'S New Orleans Style Crabmeat St. Francis Recipe

Name: Warren Leruth'S New Orleans Style Crabmeat St. Francis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce ingredients; 1/8 cup margarine; 2 green onions, sliced; 1/2 medium onion, coarsely chopped; 2 inner celery ribs, bottom 2 inches only, coarsely chopped; 1 bay leaf; 1/2 teaspoon thyme leaves (dried); 1/4 teaspoon celery seed; 1/4 teaspoon white pepper; 1 pinch cayenne; 3/4 teaspoon salt; 1/4 teaspoon Accent seasoning (so, if you are anti-Accent, just omit it!); 1/2 cup evaporated milk; 3 tablespoons flour; Topping; 1/2 cup breadcrumbs; 3 tablespoons grated parmesan cheese; 1/2 teaspoon hot paprika; Plus; 1 lb lump crabmeat; 1/4 cup margarine, melted

Servings: persons

Sauce ingredients
1/8 cup margarine
2 green onions, sliced
1/2 medium onion, coarsely chopped
2 inner celery ribs, bottom 2 inches only, coarsely chopped
1 bay leaf
1/2 teaspoon thyme leaves (dried)
1/4 teaspoon celery seed
1/4 teaspoon white pepper
1 pinch cayenne
3/4 teaspoon salt
1/4 teaspoon Accent seasoning (so, if you are anti-Accent, just omit it!)
1/2 cup evaporated milk
3 tablespoons flour
Topping
1/2 cup breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon hot paprika
Plus
1 lb lump crabmeat
1/4 cup margarine, melted

1
Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and saute 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 F degrees. 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.
7
Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
8
Remove from the oven and top each with 1 teaspoon melted margarine.
9
Serve very hot.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Sauce ingredients, 1/8 cup margarine, 2 green onions, sliced, 1/2 medium onion, coarsely chopped, and more.

Yes, Warren Leruth'S New Orleans Style Crabmeat St. Francis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warren Leruth'S New Orleans Style Crabmeat St. Francis

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