Crab Imperial
Issue date:
June, 2009
Courtesy of Executive Chef Matthew Murphy at The Ritz-Carlton New Orleans
Servings:
Serves 4 - 2 tablespoons butter
- 2 cups cream
- ¼ cup tri-colored peppers (diced)
- 1 teaspoon minced garlic
- 1 tablespoon minced green onions (shallots)
- 1 teaspoon fines herbs
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 2 tablespoons lemon aioli
- 1 bay leaf
- 1 pound crabmeat
Recipe photo:
Instructions:
Melt the butter. Add peppers, garlic, shallot and bay leaf and sauté until translucent. Add cream and bring to a simmer. Stirring, add salt, mustard, vinegar, hot sauce, and Worcestershire sauce; cook until thickened. Cool. Add lemon aioli to sauce. Add the crab meat to the sauce mixture. Be careful not to break crab meat up. Spoon into ramekins and lightly spread aioli on top. Bake at 350° for 15 minutes until golden brown.
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