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.

WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS

Steps:

• Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
• After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
• While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
• Spoon the sauce into a pan and refrigerate overnight.
• To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
• Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
• Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
• Remove from the oven and top each with 1 teaspoon melted margarine.
• Serve very hot.

NEW ORLEANS SOAKED SALAD

Steps:

• Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
• Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
• Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
• To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.