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  • Writer's pictureTommy Centola

Crabmeat St. Francis from LeRuth’s restaurant

Updated: Mar 23, 2021

Tuesday, I posted what I thought would be the best all crab seven course dinner from New Orleans restaurants. When I finished that list, I realized that a better dinner would be using seven crab dishes from restaurants no longer open. Here is the recipe for what I consider the ultimate crab dish, Crabmeat St. Francis from LeRuth’s restaurant. This wonderful appetizer is the perfect way to eat crabmeat. It became so popular, that a double portion could be had as an entree. This recipe is on of the few recipes of LeRuth’s menu that have ever been published.  The following is from my cookbook.

My first job was at the Five Star LeRuth’s Restaurant, now closed.

It was located across the river from Downtown New Orleans in the

city of Gretna. This is where my love of the restaurant business began.

I had lots of fun while watching chefs Warren, Larry and Lee Leruth

make their magic. This recipe was their most popular dish. Never

have I tasted a dish as good as this.

3 tablespoons Butter

1 small Green Onion, finely chopped

1 large clove Garlic, finely chopped

3/8 cup Yellow Onions, finely chopped

3/8 cup Celery Hearts, finely chopped

1 sprig fresh Thyme, finely chopped

½ teaspoon Salt

 Pinch of Celery Seed

 1/8 teaspoon Cayenne Pepper

 1/8 teaspoon White Pepper

 1/8 teaspoon Black Pepper

 2 Bay Leaves

 3/8 cup Flour

 1 pint Heavy Cream gently boiling

 1 cup Seafood Stock gently boiling

 1/8 cup Chablis wine

 1 tablespoon fresh Parsley chopped

 2 Egg Yolks

 1 pound Jumbo Lump Crabmeat, picked over for shell pieces

 Seasoned Bread Crumbs

 6 tablespoons melted Butter

 6 casserole dishes

In a deep sauté pan, heat the butter. Add the green onion, garlic,

onion, celery heart, and all spices. Stir in the flour and make a

vegetable roux, stirring continuously. Allow to cook over low heat

for 5 minutes. Add the boiling cream, seafood stock and wine. Bring

to a boil. Reduce and simmer 15 minutes, then add the parsley. On

low heat, stir in the yolks. Remove from direct heat and stir well.

Keep warm. Preheat oven to 400 degrees. Divide the crabmeat into

the casserole dishes. Cover with approximately ½ cup of sauce

and bake until bubbly and browned, about 12-15 minutes. Sprinkle

breadcrumbs on top and spoon 1 tablespoon melted butter over each

dish. Serve immediately.


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