• Tommy Centola

Crab Meat Lafitte

Updated: Jan 4

This recipe is from the closed Andrew Jackson restaurant. It was located at 221 Royal St in the French Quarter. The Windsor Art Gallery is now in it’s place. This resaturant opened up in 1963. They used Chef Warren Leruth as their menu consultant. The restaurant lasted until the Gourmet Bistro’s of the 80’s (Mr. B’s right down the street was the first) started opening and taking diners away from the grand restaurants. This is the recipe for one of their most popular dishes. It was named after Jean Lafitte, the pirate around the New Orleans area.

Hollandaise Sauce  (See previous post)

¼ pound Margarine or Butter

2 Green Onions chopped

¼ medium Onion chopped

1 pound Lump Crabmeat

Salt & Pepper to Taste

2 ounces Sherry Wine

4 halves of Toast

1 dash Paprika

Prepare Hollandaise Sauce, keep warm. Melt butter in a large saucepan over mediumm heat and saute the green and white onions until limp. Add crabmeat, salt and pepper abd blend. Add sherry wine and simmer. Slice each half of toast in half again. Place two pieces on each plate. Spoon crab mixture on top and overlay with Hollandaise.

Enjoy!!!

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