This past weekend started the 13 consective days of Carnival parades in New Orleans. On the dining scene, one of the most sought after tables are at Galatoire’s in the French Quarter. Galatoire’s has never taken reservations for the downstairs dining room. People would start to line up on Monday to get a table for the Friday before Mardi Gras. In 2006, Galatoire’s started to auction off their downstairs tables, giving the money to local charities. So here is the recipe of the appetizer I would have if I had one of those tables.
4 sliced White Bread, toasted
1/4 cup Clarified Butter (to follow)
1/2 cup chopped Scallions (White and Green parts)
1/4 cup finely chopped Curly Parsley
1 pound Jumbo Lump Crambeat, cleaned
Salt and Freshly Ground White Pepper to taste
Cayenne Pepper to taste
1 cup Bechamel Sauce (to follow)
4 Egg Yolks
1/2 cup Seasoned Bread Crumbs
2 tablespoons grated Parmesan Cheese
8 Anchovy Fillets
Using a large round cookie cutter or an inverted glass, cut 4-inch circles from the centers of the toasted bread slices. Reserve the circles and discard the bread trimmings. Set Aside.
In a large sauté pan, heat 2 tablespoons of the clarified butter over medium-high heat and sauté the scallions and parsley for 3 minutes, or until tender. Gently fold in the crabmeat and continue to sauté until it is heated through. Season with salt, white pepper, and cayenne pepper. Fold in the bechamel sauce and cook for 4 to 5 minutes, until the mixture just begins to simmer. With a rubber spatula, gently fold in the egg yolks, 1/4 cup of the breadcrumbs, a 1 tablespoon of the Parmesan cheese. Continue to stir gently over low heat for 1 minute. Remove the pan from the heat and allow the mixture to rest for 2 minutes.
Preheat the broiler. Divide the mixture into 4 equal portions and form into balls. Place each of the balls on a toast circle and compress gently. Crisscross 2 anchovies across the top of each canape. Mix the remaining 1/4 breadcrumbs and 1 tablespoon parmesan cheese and sprinkle the canape evenly with the mixture. Drizzle with the remaining 2 tablespoons clarified butter and place under a broiler until golden brown. Serve immediately.
1 pound Salted Butter
In a saucepan over low heat, melt the butter. Remove the pan from the heat and let the butter stand briefly. Skim the milk solids off the top and discard. Strain the butter to remove the remaining sediment. Reserve in a warm place until ready to use, or refrigerate for later use.
This will keep seladed and refrigerated for up to two weeks.
2 cupe Whole Milk
1 cup (2 sticks) Salted Butter
1/2 cup All-Purpose Flour
In a medium saucepan, heat the milk until simmering. In a medium sauté pan, melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blond roux. Slowly incorporate 1 cup of the heated milk into the roux, whisking constantly. Cook over low heat for 10 minutes, until the mixture becomes paste-like in consistency. Slowly incorporate the remaining milk and whisk until smooth.
Makes 2 1/2 cups.