Skip to content

Robert St. John

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

Crab Bread with Tomato Basil Concasse

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

Combine all ingredients.

Yield: 8 servings

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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more