Crabmeat St. Martin

Air date: April 11, 2017. Source: Chef John Folse

Prep Time: 30 Minutes

Yields: 6 Servings


This excellent crab dish is great on its own with garlic croutons or on top of crackers. It can also be used as a topping on hearty proteins such as steak or chicken breast. Not matter how you choose to enjoy this wonderful recipe, it will surely be a hit with guests. Of course, St. Martin will be blessing your table from the heavens above!


1 pound crabmeat

½ cup butter

¼ cup diced onions

¼ cup diced celery

4 tbsps sliced green onions

1 tbsp sliced garlic

2 tbsps flour

3½ cups heavy whipping cream

2 tbsps dry white wine

1 tbsp lemon juice

Tabasco to taste

4 tbsps Parmesan cheese

salt and cayenne pepper to taste

4 tbsps diced red pepper

4 tbsps chopped parsley for garnish

croutons, for serving


In a heavy-bottomed saucepan, melt butter over medium heat. Add onions, celery, green onions and garlic. Sauté 3–5 minutes or until vegetables are soft, but do not brown them. Sprinkle in the flour, blending well to form a light roux. Heat cream in a separate saucepan, but do not boil. Whisk hot cream into the vegetable mixture and stir constantly until a thick sauce is achieved. Reduce heat to a simmer, add white wine, lemon juice and a dash of Tabasco sauce. Add Parmesan cheese, stirring constantly, so mixture will not scorch. Season to taste using salt and cayenne pepper then add red pepper. If mixture is too thick, add more cream. Remove from heat and fold in the crabmeat. Place in ramekins and garnish with parsley. Serve with croutons.