Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crab Bread with Tomato Basil Concasse

Crab bread with tomato basil concassé is a delightful fusion of rich seafood and fresh, vibrant flavors. The sweet, tender crab meat pairs perfectly with the tangy tomato basil concassé, creating a harmonious blend that elevates this dish to a gourmet level. Served on warm, crusty bread, it's an elegant appetizer or a satisfying snack that captures the essence of coastal cuisine.

Ingredients

1 Tbsp Butter
2 Tbsp Green onions, thinly sliced
1/4 cup Diced red peppers
1 tsp Dalt
1/4 tsp Black pepper, freshly ground
2 Tbsp Butter
2 Tbsp flour
1/3 cup Hot chicken stock
2 Tbsp Sherry
1 tsp Lemon juice
1 Tbsp Hot sauce
1/2 pound Cream cheese, softened
1/2 cup Swiss cheese, grated
1/2 pound Fresh lump crab meat
2 Tbsp Parsley, chopped
1 French Baguette, 16-20 inches in length

Tomato Basil Concasse

1 1/2 cups Fresh Ripe Tomatoes, seeds removed, very small dice
1/2 tsp garlic, minced
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp freshly squeezed orange juice
1/4 cup fresh basil, chopped
2 Tbsp extra virgin olive oil

Instructions

Crab Bread

Preheat oven to 375.

Melt the first tablespoon of butter in a small sauté pan over a medium heat. Add in the green onions, peppers, salt and pepper and cook for 1 minute. Remove from the heat and set aside.

Melt the remaining two tablespoons of butter in a small sauté pan over a low heat. Stir in the flour to form a roux. Cook the roux for 3-4 minutes, stirring constantly, being careful not to burn the roux.
Whisk the hot stock, sherry and lemon juice into the roux mixture. Cook for 3-4 more minutes and remove from heat.

Place the softened cream cheese into an electric mixing bowl, and using the paddle attachment, beat it for 2-3 minutes. Scrape down the bowl using a rubber spatula, and then add the thickened stock mixture, peppers and onions and Swiss cheese. Blend until smooth.

Next gently fold in the crab and parsley using a rubber spatula.

Cut the baguette in half lengthwise and spread the crab mixture evenly over the bread.

Place the two halves on a foil lined baking sheet and bake for twenty minutes.
Remove the bread from the oven and allow cool for 3-4 minutes. Using a sharp serrated knife, cut 2” wide slices. Arrange slices on a serving dish and top each piece with a teaspoon of the tomato concasse mixture.

Tomato Basil Concasse

Combine all ingredients.

Yield: 8 servings

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Read more

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Read more

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Read more