Crab Dressing
1 gallon trinity (green bell pepper, onion and celery, chopped)
1 Tablespoon crab base
1/4 cup lemon juice
1/4 cup lime juice
1/2 cup Worcestershire sauce
Salt and pepper to taste
1 quart breadcrumbs
1 pound of claw crabmeat
Sauté trinity until translucent, then add the crab base, then deglaze with lemon juice, lime juice and Worcestershire sauce.
Add crabmeat, then tighten up with breadcrumbs.
Imperial
1 quart heavy cream
1 pound crabmeat
1/4 cup pimentos
1/4 cup mushrooms, diced
1 Tablespoon garlic, minced
1/4 cup salted butter
1/2 cup breadcrumbs
1/3 cup parmesan cheese
1/4 cup green onions
Reduce heavy cream by half. Add salted butter, pimentos, mushrooms and garlic.
Add crabmeat, then tighten up with breadcrumbs, parmesan cheese and green onions.
To plate
Layer the ingredients in a cake ring the following order: Crab Dressing, Imperial, lump crabmeat, Imperial, Crab Dressing. Bake for 15 minutes at 350 degrees. After baking, slide out of the ring and onto a serving plate. Garnish with lemon butter and corn relish.
Serves 4 to 6
Briquette
701 S. Peters St., 302-7496, Briquette-Nola.com
