Tuesday, February 3, 2015

New Orleans Crabmeat Au Gratin with Cognac (1977)

  • 1/2 lb crabmeat
  • 1/4 cup cream
  • 2 tbspns milk
  • 1 tspn Cognac
  • 2 tbspns plus 2 tspns butter
  • 1 tspn fresh parsley, finely minced
  • 1/4 cup sliced scallions
  • 1/2 tspn salt
  • 1/4 tspn white pepper
  • 1 cup sharp Cheddar cheese, grated
Saute the scallions and parsley in the 2 tablespoons butter over low heat until tender (about 6 to 8 minutes), then remove the pan from the heat.  Add the salt, pepper, cream, and milk, and mix well.  Return the pan to very low heat, and warm the mixture, stirring.  
Again, remove the pan from the heat.  Mix in the Cognac, then add the crabmeat and mix gently but thoroughly.  Put half of the crabmeat and sauce mixture into each of two individual ramekins.  

Sprinkle each with 1/4 cup of the grated Cheddar, then dot the top of each with 1 teaspoon butter.  Bake in a preheated 375 degree oven for 12 to 15 minutes, then remove from the oven and sprinkle another 1/4 cup grated Cheddar over each ramekin.  

Place the ramekins under a preheated broiler for 2 to 3 minutes, 3 1/2 inches from the heat, until the cheese is melted and begins to glaze.  Serve immediately. Two servings. 

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Shrimp Stew (1975)

New Orleans Chicken Maquechoux in Cream (1975)

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