One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often served to the staff before dinner service would start.
1/2 cup (1 stick) Butter
1 medium Yellow Onion, chopped
11 bunch Green Onions, chopped (white and green parts)
1/2 green Bell Pepper, chopped
1/4 stalk Celery, chopped
1/2 loaf French Bread, soaked in milk and squeezed dry
1/4 cup chopped Fresh Parsley
1 pound White or Lump Crabmeat, picked over for shells and cartilage
Bread Crumbs for sprinkling
Preheat oven to 375 degrees. Coat 6 ramekins or cleaned crab shells with nonstick cooking spray.
In a large ovenproof skillet, melt the butter over medium heat and sauté the yellow onion, green onions, bell pepper, and celery until the vegetables are tender, 5 to 6 minutes. Add the bread and parsley and season with salt and pepper to taste. Stir to mix, and remove from heat. Allow the stuffing to cool and gently stir in the crabmeat. Divide the crabmeat mixture evenly among the ramekins. Top with bread crumbs and bake until browned, about 20 minutes.
Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook