• Tommy Centola

Crabmeat St. Peter from The Court of Two Sisters

Updated: Jan 4

This week, I am featuring two recipes that use wonderful Louisiana Shellfish. The first on is from The Court of Two Sisters restaurant in the French Quarter.

1/4 pound (1 stick) Butter

2 tablespoons Shallots, diced

2 stalks Green Onions, diced

3/4 cup Red and Green Bell Pepper, chopped and mixed

3 tablespoons Fresh Parsley, chopped

1 cup Mushrooms, sliced

1 pound Lump Crabmeat, picked thru for shells

1 cup White Wine

1/2 teaspoon Salt

1 teaspoon Black Pepper

1 teaspoon White Pepper

1 teaspoon Cayenne Pepper

1 teaspoon Basil, crushed

1 teaspoon Onion Powder

Steamed Rice

Melt butter and add onions and mushrooms,  sautéing until tender. Add peppers and seasonings and simmer for 5 minutes. Add crabmeat and sauté just until the crabmeat is hot, then add the wine and simmer until absorbed and reduced. Remove from heat and let stand momentarily. Served over steamed rice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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