Mar 112019

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of employment, LeRuth’s. This is the first recipe in the 20th Anniversary Cookbook.

1 pound Lump Crabmeat

3 cup Heavy Whipping Cream

1 1/2 sticks Butter

Salt, White Pepper & Red Pepper Flakes

1 Fench Shallot

1/4 cup White Wine

Reduce cream by 1/3. Add boiling butter by whipping into cream. Season with salt, white pepper and red pepper flakes. Chop shallots fine. In separate pan, add shallot and white wine and reduce. Add shallots reduction to cream mixture. Add crabmeat and bake for 15 minutes at 400℉. If desired, sauce may be thickened with white roux.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.