Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
In double boiler, blend cheese and butter.
Add everything else.
Heat together (a la fondue).
Serve with crackers.
This stuff is great!
Another recipe from New Orleans dorm roommate. Good for New Orleans Saints football parties.
he recipe calls for), add crab meat, and corn(still frozen
Fill the large pot 1/2 full of water.
Add bag of crab/shrimp boil and 2 to 4 tablespoons salt.
Bring to a boil and then simmer for 5 minutes.
Place muffin halves on cookie sheet.
Mix together the butter, cheese, mayonnaise, garlic powder and crab meat.
Spread mixture onto English muffins.
Cut each muffin into 4 squares.
Put into freezer until frozen.
Remove and separate as many squares as you want for a serving and put into plastic bag.
Refreeze these and serve when ready to use.
Bake at 425\u00b0 until browned.
ll the seasonings - garlic powder, crab boil, LOTS of cracked pepper
inutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Saute onion, peppers, scallions and garlic in butter for 4 to 5 minutes.
Add parsley, thyme, Bechamel sauce, bread, salt and cayenne pepper.
Mix all and cook for 3 to 4 minutes.
Take off the fire and when cool, form the mixture into 2-inch cakes.
Roll in bread crumbs and saute in olive oil until golden brown.
Serve hot with a cold cucumber dill sauce.
Serves 12.
Bon appetit.
alt, lemon juice and the crab boil.
Set aside.
Add crab boil to water and bring to a boil.
When rolling, add shrimp.
Boil 1 minute.
Turn off heat and let shrimp stand in water 10 minutes.
Remove shrimp.
Fry salt pork in heavy skillet until crisp.
Add flour to slightly thicken and make a roux (gravy).
Pour mixture into a large kettle of water.
Add cut up chicken, ham and sausage.
Cook until chicken is done.
Add celery, tomatoes and onion.
Cook for 20 minutes.
Add okra, crab legs and shrimp.
Cook until okra is tender.
Add file powder.
Serve over hot, steaming rice.
Melt fat.
Add okra and onion and fry until soft.
Sprinkle with flour and salt.
Mix well.
Add green pepper, bay leaves, parsley, thyme, tomato sauce, shrimp, crab, oysters with liquor, and hot water.
Mix well and cook slowly for 1 hour. Gumbo will be thick and dark.
Serve in bowl with cooked rice.
/2 hours.
Add crab.
Simmer, covered, about 30
ide by side on the crab meat.
Ladle the sauce
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2\"x2\" squares and place them in the pan.
Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
At this point pour the custard ...
Preheat oven 350 degrees (lower temperature if baking in glass pan).
Butter 10\" x 14\" baking pan.
Place bread cubes into a large mixing bowl.
Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
Add egg and sugar mixture to bread mixture.
Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
Bake ...
o the ones sold in New Orleans.).
Process no more than