Crab Meat Broussard

Broussard's Restaurant

Ingredients:
1 tbsp. butter
6 jumbo shrimp, peeled, tail left on, deveined; butterfly
1 oz. (2 tbsp.) olive oil
1 small yellow onion, diced
2 fresh artichoke hearts, chopped
1 large clove garlic, minced
1/4 cup flour
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
3 oz. brie cheese
1/2 cup bread crumbs
3 tbsp. olive oil
1 tbsp. whole fresh thyme leaves
3/4 lb. jumbo lump crab meat

Directions:

Preheat the oven to 400 degrees.
In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.
In a heavy saucepan, heat the olive oil and sauté 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 a minute more.
Deglaze the pan with the white wine, then add stock.
Bring to a boil, reduce heat, and simmer for three minutes.
Add the heavy cream and simmer for another five minutes.
Take the brie and scrape off and discard the white skin; cut cheese into small pieces.
Add brie to the ream sauce and stir until all of the cheese is melted and mixed well.
Remove from heat and allow to 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 in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.
Serve immediately.
Serves 6.

Recipe by Chef Gunter Preuss of Broussard's Restaurant

More New Orleans Restaurant Recipes

Bread  Pudding Pascal's Manale Restaurant

Creole Crawfish and Tasso Chowder The Bombay Club Restaurant

Crab Meat Broussard Broussard's Restaurant.

Crabmeat Stuffing Mulate's Restaurant

Crawfish EtouffeeMulate's Restaurant

Eggs Louis Armstrong Commander's Palace Restaurant

Fire Roasted Shrimp Dominique's Restaurant

Fried Green Tomatoes Uglesich's Restaurant

Lobster with Truffle Butter Bacco's Restaurant

Mike's Special Mike Anderson's Restaurant

Shrimp Ravioli Bay Eloi in Shrimp Herb Essence Rib Room Restaurant

Sweet Potato Catfish Red Fish Grill

Bananas Foster Brennan's Restaurant

Creole Gumbo Antoine's Restaurant

Onion Crusted Fried Chicken Salad Commander's Palace Restaurant

Oysters Bienville Arnaud's Restaurant

Thanks for visiting our New Orleans recipes webpage!