Text 14417, 66 rader
Skriven 2007-04-21 23:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Picnic stuff 402
========================
 DS> This turn of events would be agreeable to me as well - I'm the
 DS> only one in my family that appreciates whole steamed crab anyway.

That's two. I don't know why I'm keeping score, I'm not the boss.
But the ones who get into crab-cracking so far are Ford and Clean
Dave. I believe Dale enjoys it, as do I, but we can do it any time.

Crab Meat Broussard
cat: starter
servings: 6

1 Tb butter
6 jumbo shrimp, peeled,
- tail left on, de-veined; butterflied
1 oz (2 Tb) olive oil
1 small yellow onion, diced
2 fresh artichoke hearts, chopped
1 lg clove garlic, minced
1/4 c flour
1/4 c white wine
2 c chicken stock
1 c heavy cream
3 oz brie cheese
1/2 c bread crumbs
3 Tb olive oil
1 Tb whole fresh thyme leaves
3/4 lb jumbo lump crab meat

Preheat the oven to 400F.

Melt the butter and saute the shrimp until they
are just cooked. Set aside to cool.

In a heavy saucepan, heat the olive oil and saute
the yellow onion, artichoke hearts, and garlic over
medium heat until the onion becomes limp. Sprinkle
in the flour and mix well while cooking for 1 min
more. Deglaze the pan with the white wine, then
add stock. Bring to a boil, reduce heat, and simmer
3 min. Add the heavy cream and simmer another 5 min.

Take the brie and scrape off and discard the white
skin; cut cheese into small pieces. Add brie to the
cream sauce and stir until all of the cheese is
melted and mixed well. Remove from heat and let cool.

In a small bowl, combine the bread crumbs, olive oil,
and thyme. Set aside.

After the cheese mixture is cool, gently fold in the
crab meat, being careful not break up the lumps.

To assemble, place one shrimp in the center of an oven
proof serving dish so that it stands. Spoon the crab
meat mixture around the shrimp and sprinkle with the
bread crumb mixture. Repeat with the remaining shrimp.

Arrange the dishes on a large baking pan and bake
15 min or until the crab mixture is hot and bubbly.
Serve immediately.

Broussard's Restaurant, New Orleans

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