Crabmeat Avery

2½ tablespoons unsalted butter
⅓ cup finely chopped onions
⅓ cup finely chopped celery
⅓ cup finely chopped green bell peppers
¼ cup finely chopped green onions
½ teaspoon minced garlic
6 tablespoons mayonnaise, in all
4 teaspoons Creole mustard (preferred) or brown mustard
2 teaspoons finely chopped parsley
2 teaspoons Worcetershire sauce
1 tablespoon Chef Paul Prudhomme's Seafood Magic® OR Meat Magic® OR Blackened Redfish Magic®
1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 egg
1 pound lump crabmeat (picked over)
½ cup heavy cream

Combine the butter, onions, celery, bell peppers, green onions and garlic in a 1-quart saucepan; sauté over high heat until vegetables are tender but still firm, about 5 minutes, stirring occasionally. Remove from heat. Add 2½ tablespoons of the mayonnaise, the mustard, Worcestershire, Magic Seasoning Blend®, and Magic Pepper Sauce®, stirring well. Beat in the egg with a metal whisk. Add crabmeat to vegetable mixture and gently toss, leaving lumps intact as much as possible. Spoon into eight ½-cup ovenproof ramekins. Pour 1 tablespoon cream over the top of each, then spread a thin, even layer of the remaining mayonnaise on top and sprinkle with paprika. Bake at 350° until brown and bubbly, about 15-18 minutes. Serve immediately.

Copyright © 1984 by Paul Prudhomme