Recipe - Crabmeat St. Francis

3 tablespoon Butter
1 small Green onion; chopped fine
1 Clove (large) garlic;
chopped fine
3/8 cup Onions; finely chopped
3/8 cup Celery heart; chopped fine
1 Sprig fresh thyme or
One fourth teaspoon Dry thyme
One half teaspoon Salt
1 pn Celery seed
1/8 teaspoon Red pepper
1/8 teaspoon White pepper
1/8 teaspoon Black pepper
2 Bay leaves
3/8 cup Flour
1 pt Cream; gently boiling
1 cup Crab stock; gently boiling
1/8 cup White wine; pref. Chalone
1 Tablespoon chopped parsley
2 Egg yolks
1 dr Eggshade or yellow food
color
1 pound Louisiana jumbo lump
crabmeat
6 Coquille shells or casserole
dishes

CRAB STOCK
3 Crabs (fresh; live, cracked)
1 pt Water
1 Bay leaf
1 Clove garlic; crushed
1/8 teaspoon Thyme
One fourth Lemon
One fourth teaspoon Red pepper
One half Rib celery

In a deep rondeau or saute pan, heat the butter. Add the green onion,
garlic, onion, celery heart, and all spices. Saute well, until all
vegetables are translucent. Stir in the flour and make a vegetable roux,
stirring continuously. Allow to cook over low heat for at least 5 minutes.
Add the boiling cream, CRAB STOCK, and wine. Bring up to a boil. Reduce and
simmer 15 minutes, then add the parsley. On low heat, stir in the yolks.
The soup cannot be reboiled after the yolks have been added. Yellow food
color may be added if desired. Remove from direct heat and stir well. Hold
warm. Preheat oven to 400 F. Divide the crabmeat onto six coquille shells
or small casserole dishes. Cover with approximately One half cup of sauce and
bake at 400 F until bubbly and browned, about 1215 minutes. Serve
immediately and enjoy the goodness of life. CRAB STOCK: In a saucepan,
combine all ingredients. Bring up to a boil, then reduce to a simmer.
Simmer 45 minutes, or until volume is reduced to 1 cup. Strain and hold
refrigerated until needed for sauce.

LE RUTH'S

636, FRANKLIN ST., NEW ORLEANS.

WINE: MONTAGNY, LOUIS LATOUR,'82

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.