Recipe courtesy of Chef Matthew Murphy, The Irish House, New Orleans, LA
Serves 4 to 6
|2 tablespoons butter
2 cups cream
¼ cup tri-colored peppers (diced)
1 teaspoon minced garlic
1 tablespoon minced green onions (shallots)
1 teaspoon fines herbs
½ teaspoon salt
½ teaspoon dry mustard
1 teaspoon hot sauce
½ teaspoon Worcestershire sauce
2 tablespoons lemon aioli
1 bay leaf
1 pound crabmeat
Video of Cooking Demonstration Available
Melt the butter.
Add peppers, garlic, shallot and bay leaf and sauté until translucent.
Add cream and bring to a simmer.
Stirring, add salt, mustard, vinegar, hot sauce, and Worcestershire sauce; cook until thickened.
Add lemon aioli to sauce.
Add the crab meat to the sauce mixture.
Be careful not to break crab meat up.
Spoon into ramekins and lightly spread aioli on top.
Bake at 350° for 15 minutes until golden brown.
Using a kitchen butane torch, carefully caramelize the brown sugar.
Let stand 5 minutes until sugar hardens.
Garnish with raspberries and strawberries.