• Tommy Centola

Crabmeat Imperial from the Bon Ton Cafe

The original Cajun restaurant in New Orleans, the Bon Ton Cafe, has closed it's doors. Their last day was Friday March 6. The owners, Debbie and Wayne Pierce, are retiring. To honor their legacy, I will share two recipes from their menu.


2 pounds fresh picked Jumbo Lump Crabmeat

1 cup Green Onions, chopped with bulbs and stems

1/4 cup Pimentos, chopped

1 cup Olive Oil

1/2 cup Sliced Mushrooms

1/2 cup Sherry Wine

1/4 cup Chopped Parsley

To taste Salt

12 Toasted Bread Points - from French Bread cut in lengths to a point (toast points should be approximately 4" in length)


Sauté green onions and mushrooms in 1 cup of Olive oil until clear or limp.

Add crabmeat, pimento and sherry and allow to marinate until warmed throughout.

Season with salt to taste.

Place 3 toast points per serving on plate with wide ends of toast meeting in the middle and points facing out as a star.

Mound crabmeat on top of toast.

Sprinkle lightly with parsley.

Garnish with sprig of parsley.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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