New Orleans Style Crabmeat Salad Recipes

NEW ORLEANS STYLE CRABMEAT SALAD

Steps:

• In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
• In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
• Pour over the crabmeat mixture.
• Toss gently to coat, being careful to not to break up the crabmeat lumps.
• Adjust seasoning, to taste.
• Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
• Cooking time is chilling time.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.