Recipe
Lump Crab, Mirliton And Macque Choux
Ingredients
- 4 tablespoons butter
- 3 ears of corn, shucked and kernels cut off cob
- 3 mirlitons (boiled in salted water until tender), peeled and diced
- 1 cup chopped onions
- One-half cup diced celery
- One-half cup diced green bell peppers
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon Cajun seasoning mix
- 1 (10-ounce) can diced tomatoes, drained
- 1 pound lump crabmeat, picked over for shells and cartilage
- 2 cups heavy cream
- One-fourth cup grated Parmesan cheese
- One-fourth cup chopped green onions
- One-fourth cup minced parsley
- 6 cups cooked rice, pasta or polenta
Directions
- Heat the butter in medium-size saucepan on medium heat. Add the corn and cook, stirring, for 10 minutes. Add the mirlitons and cook for 5 minutes. Add the onions, celery, bell peppers, garlic and thyme. Cook for additional 5 minutes. Add the Cajun seasoning, and tomatoes, and cook until the water from the tomatoes evaporates completely, about 10 minutes. Stir in the heavy cream and Parmesan cheese. Bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the crabmeat and cook until the mixture thickens slightly, about 5 minutes. Add the green onions and parsley. Serve with rice, pasta or polenta.
Recipe Details
- Source: Cooking Section, August 2001
- Dish Type: Appetizer
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