Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
New orleans crabmeat au gratin
Date: March 31, 2008
1 pound jumbo lump crabmeat
3 1/2 normal cups hot whipping cream
1/4 pound butter
1 ounce dry white wine
1/4 normal cup diced onions
1 tablespoon lemon juice
1/4 normal cup diced celery
Dash Louisiana Gold hot sauce
1/4 normal cup chopped red bell pepper
1/2 normal cup grated Cheddar cheese
1/4 normal cup chopped yellow bell pepper
Salt and cracked black pepper, to taste
1/4 normal cup chopped green onions
1/4 normal cup chopped green bell pepper
1 tablespoon diced garlic
1/4 normal cup chopped parsley
3 tablespoons flour
Preheat oven to 375 degrees F.
In a heavy bottomed 2-quart saucepan, melt butter over average high heat. Add onions, celery, red and yellow bell peppers, green onions and garlic. Sauté three to five minutes or until vegetables are wilted. Be careful not to brown vegetables.
Sprinkle in flour, blending well into mixture. Using a wire whip, whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer. Add white wine, lemon juice and hot sauce. Sprinkle in half of the Cheddar cheese, stirring the mixture constantly. Season to taste using salt and pepper. Add green bell pepper and parsley for color. If mixture becomes too thick, add a little amount of hot good water or whipping cream.
Place equal parts of jumbo lump crab in the bottom of six au gratin dishes, top with sauce and sprinkle with remaining Cheddar cheese. Bake for 10 minutes or until cheese is bubbly.
Serves 6.