• Tommy Centola

Crabmeat in Garlic Cream Sauce

Updated: Jan 4

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of Creole-Italian cuisine.

1 pound Lump Crabmeat

2 tablespoons minced Flat-Leaf Parsley

6 Green Onions, chopped

4 large Garlic Cloves, minced

2/3 cup Sour Cream

3 tablespoons dry White Wine

1/2 teaspoon Salt

1 teaspoon freshly ground Black Pepper

1 cup Italian-seasoned Breadcrumbs

1/2 cup grated Parmesan Cheese

Preheat oven to 350 degrees. Using your fingertips, carefully pick through crabmeat; remove and discard any bits of shell or cartilage. In a medium bowl, combine crabmeat, parsley, green onions. and garlic; set aside. In a small bowl, combine sour cream, wine, salt, and pepper. Gently fold cream mixture into crabmeat mixture; do not break up lumps of crabmeat. Divide crabmeat mixture amoung 4 1-cup aú gratin dishes. In a small bowl, combine bread crumbs and cheese with a fork. Sprinkle bread crumb mixture over top of each dish. Bake in preheated oven until golden and bubbly, 20 minutes.

Enjoy!!!

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