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Robert St. John

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

Crabmeat Holleman


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


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

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