Skip to content

Robert St. John

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

Crabmeat Holleman

Ingredients

½ cup Mayonnaise
2 Egg Yolks
1 Tbl. Sherry
1 Tbl. Creole Mustard
1 Tbl Lemon juice, freshly squeezed
1 tsp. Crescent City Grill Creole Seasoning
1 tsp. Worcestershire
1 tsp.  Crescent City Grill Cayenne & Garlic Sauce
⅓ cup Red bell pepper, small dice
⅓ cup Green bell pepper, small dice
1 lb. Jumbo lump crabmeat
½ lb Backfin lump crabmeat
2 8oz. wheels  Brie or Camembert cheese, cut into 1/2-inch cubes
6 Tbl. Seasoned breadcrumbs
8 Oven-proof ramekins or scallop shell

Instructions

Preheat oven to 375 degrees.

Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture making sure not to break up the crabmeat lumps.

Place a layer of crabmeat mixture into a 6 oz. ramekin, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10 – 12 minutes or until bubbly and breadcrumbs are brown. Garnish with chopped parsley.

Yield: 8

Recent Recipes

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

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