Crabmeat Martin

Joe Martin was both a hero and a mentor to me. He was an old-fashioned New Orleans kitchen guy who never had national fame as a chef, but he could cook better than a lot of household names. Not only that, he was a great teacher, developing an army of everyday workers who were the backbone of good food served all over town. The funny thing is, for all the people he taught, he never wrote down his best dishes. He used to make this one hunched over like it was a big secret. I pieced the recipe together from some of the guys he taught. Joe, if you're looking down on this dish from someplace where the work isn't so hard, I hope you don't think we're leaving something out!

Preparing Time: -
Total Time: -
Served Person: Serves 4

Cajun/Creole Bake Mardi Gras Mayonnaise Crab

1 cup mayonnaise
1/2 tablespoon worcestershire sauce
2 tablespoons yellow mustard
1/2 teaspoon tabasco sauce
2 tablespoons finely chopped green onions

Carbohydrate 2 g(1%)
Cholesterol 133 mg(44%)
Fat 46 g(70%)
Fiber 1 g(3%)
Protein 21 g(42%)
Saturated Fat 7 g(35%)
Sodium 1162 mg(48%)
Calories 505

Preparation Preheat the oven to 350 degrees. Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot. New Orleans Seafood Cookbook Ten Speed Press

Crabmeat Martin

Ingredients

Nutrition facts