Piquant Crabmeat Ramekins

This recipe came to me from a friend of mine who lives in the deep south. She said she herself received the recipe from the world reknowned Chef ( My personal hero ) Paul Prudhomme

Makes 8 Appetizer Servings

Here's a tasty little appetizer that you serve in , and eat from, the ramekin.This elegant dish is incredibly easy to make. And do take the bit of time it takes to make your own mayonnaise. It's so much better than the commercials product, and you'll have lots of uses for the remainder.

2 1/2 tablespoons unsalted butter
1/3 cup finely diced onions
1/3 cup finely diced celery
1/3 cup finely diced green bell peppers
1/2 cup finely diced green onions
1/2 teaspoon minced garlic
6 tablespoons Homemade Mayonnaise (recipe follows)
4 teaspoons Creole (preferred) or brown mustard
2 teaspoons minced fresh parsley
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 egg
1 pound lump crabmeat, picked over for shell and cartilage
1/2 cup heavy cream
Paprika

Melt the butter in a 1-quart pot and add the onions, celery, bell peppers, green onions, and garlic. Saute over high heat, stirring occasionally, until the vegetables are tender, but still firm, about 5 minutes. Remove from the heat. Stir in 2 1/2 tablespoons of the mayonnaise, the mustard, parsley, Worcestershire, salt, cayenne pepper, Magic Pepper Sauce, and black and white peppers.

Preheat oven to 350 degrees.

Beat the egg into the vegetable mixture with a whisk. Add the crabmeat and toss gently, leaving lumps intact as much as possible. Spoon into eight 1/2-cup ovenproof ramekins. Pour 1 tablespoon cream over the top of each, then spread a thin, even layer of the remaining mayonnaise on top and sprinkle with paprika. Bake until brown and bubbly, about 15 to 18 minutes. Serve immediately.

Homemade Mayonnaise Makes about 1 cup

1 large egg
3/4 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce
1/2 teaspoon black pepper
1/2 teaspoon white pepper
Place the egg in a blender and process for 30 seconds. With the machine running, slowly add the oil in a thin, steady stream. Add the vinegar and process for 30 seconds. Add the Magic Pepper Sauce and the black and white peppers and process just until blended.

Copyright © 1995 by Paul Prudhomme reprinted with permission

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