Skip to content

Robert St. John

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

Crabmeat Imperial

If you love crabmeat, you’ll love this dish. If you don’t love crabmeat, this dish will win you over. Perfect when paired with champagne. Serve with toasted French bread croutons or a buttery cracker.

Ingredients

1 Tbsp butter

1 /4 cup small dice yellow onions

1 /4 cup minced shallots

1 /2 cup small dice red peppers

1 /4 cup small dice green peppers

1 /4 cup small dice celery

1 /4 teaspoon salt

1 /8 teaspoon cayenne

1 Tbsp minced garlic

2 tablespoons chopped parsley

1 /2  cup chopped green onions

1 1 /2  cup homemade or Blue Plate Mayonnaise

3 tablespoons Creole Mustard

1 tbsp sherry vinegar1 /4 teaspoon hot sauce

2 pound lump crab meat

1 /4 cup dried Japanese bread crumbs

3 Tbsp sour cream

2 tsp lemon juice

2 tsp creole seasoning

2 Tbsp chopped chives, garnish

Instructions

Preheat the oven to 400 degrees.

In a large sauté pan, heat the olive oil. When the pan is hot, add onions, shallots, peppers, celery, salt and cayenne. Sauté for 5 minutes or until the vegetables are soft and translucent. Add garlic, parsley and green onions, sauté for one or two minutes. Remove from the heat and cool 30 minutes.

In a mixing bowl, combine one cup of the Blue Plate Mayonnaise, mustard, vinegar, and hot sauce. Add cooled vegetables and mix until thoroughly incorporated. Gently fold in the crabmeat. Spoon the mixture into an 8”x 8”baking dish.

In a separate bowl, combine the breadcrumbs, the remaining 1 /2 cup of Blue Plate Mayonnaise, sour cream, lemon juice and the Creole seasoning together. Spread the breadcrumb mixture on top of the crab mixture.

Bake 20 minutes, or until bubbly and brown. Garnish with chopped chives.

Yield: 8-12

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more