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  • Writer's pictureTommy Centola

LeRuth’s Crab Souffle from Larry & Lee Leruth

Updated: Jan 3, 2020

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at LeRuth’s. His two sons, Larry and Lee, learned from the master. Larry had actually started to attend culinary school but left when he realized that he could learn more from his dad. Lee started his career in the restaurant at 8 years old. Both were very talented in the kitchen. So, here is a recipe attributed to Larry & Lee from the Chef’s Cook for Charity.

2 oz Butter

1 teaspoon Paprika

1 bunch chopped Green Onions

1/4 teaspoon Salt

1/4 teaspoon Red Pepper

1/4 teaspoon Thyme

1/4 teaspoon ground Bay Leaf

1/4 teaspoon White Pepper

1 tablespoon Tomato Paste

1 teaspoon Creole Mustard

1/4 cup Flour

1 cup Cream (marinate 1 toe garlic 1 hour and strain)

6 Egg Yolks

6 egg Whites

8 ounce Jumbo Lump Crabmeat

3 tablespoons grated Romano Cheese

Saute green onions with butter and all spices and salt. Add tomato paste. Cook for 5 minutes. Stir in flour. Add garlic-cream. Cook until thickens. Remove from heat. Whish in egg yolks and add mustard. Gently stir in crabmeat (being careful not to break up lumps of meat). Whisk egg whites until they peak. Add crabmeat mix a little at a time to whites. Fold in very easy. Place in buttered and floured 10 inch souffle dish. Dust top of souffle with cheese. Bake for about 25 minutes at 375 degrees.


Now available on IBooks You Can’t Keep New Orleans Out Of The Cook.

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