Bourbon House 144 Bourbon Street New Orleans, LA Phone: 504-522-0111 Fax:504-522-0333   WELCOME|MENU|CHEF|RECIPES|MAP Recipe 1 Recipe 2 DEVILED STUFFED CRAB Served on local squash & Amite tomato ratatouille, drizzled with Creole meunière 4 - 6 Servings INGREDIENTS 1/2 lb Unsalted Butter 1 t Garlic, minced 2 stalks Celery, chopped 1/4 c Bell Pepper, chopped 1/4 c Yellow Onion, chopped 1 t Dried Thyme 1 lb Blue Crab Claw Meat 1/4 bunch Green Onion, chopped 2 T Romano Cheese 1/2 c Fresh French Breadcrumbs 1 T Creole Seasoning Chopped Parsley and Lemon Slices for Garnish Cleaned Crab Shells INGREDIENTS FOR RATATOUILLE 1 each Squash 1 each Zucchini 1 each Red Onion 1 each Eggplant (small) 3 each Tomatoes 1 c Vegetable Juice 1 c Fresh Tender Herbs (ie: parsley, basil, sage) To taste Kosher Salt & Cracked Black Pepper METHOD Melt the butter in a medium sauté pan. Add the garlic, celery, bell pepper, onion and thyme, and sauté until tender. Fold in the crabmeat and green onion. Cook for five more minutes. Combine the Romano cheese, breadcrumbs and Creole seasoning. Spoon the crabmeat stuffing into clean crab shells and sprinkle with the breadcrumb topping. Bake at 350° for 10 minutes, or until golden brown. METHOD Cut the vegetables into uniform shapes (ie: batonnet or cubes). Sauté just until tender, then stir in the vegetable juice and fresh herbs. Season to taste. INGREDIENTS FOR MEUNIÈRE SAUCE 1 each Lemon, peeled and quartered 1/2 c Worcestershire Sauce 1/2 c Hot Pepper Sauce 1/4 c Heavy Whipping Cream 1 lb Butter, cold, cut into small cubes To taste Kosher Salt and White Pepper METHOD Combine the lemon,Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in the heavy whipping cream. Reduce heat to low and slowly blend in the butter one cube at a time, adding additional butter only after previously added butter has completely incorporated into the sauce. Remove from heat and continue to stir. Season with salt and pepper to taste. Strain through a fine strainer and keep warm. © 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved. For a truly unforgettable dining experience, visit Bourbon House and remember to use your American Express Card.