On the Menu: Luxurious Layering

 

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.

 

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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.

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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.  

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Serves 4 to 6


On the Menu: Luxurious Layering

Briquette

701 S. Peters St., 302-7496, Briquette-Nola.com


 

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