Blue Crab Gratin - Country Roads Magazine
July 2014. Recipe for Blue Crab Gratin from Chef de Cuisine Daniel Causgrove at the Windsor Court in New Orleans.
Keywords
- entrées
- Chef de Cuisine Daniel Causgrove
- New Orleans
- recipes
- seafood
- 2014
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at countryroadsmagazine.com.
Ingredients
- 1 quart heavy cream
- 3 large shallots
- 3 cloves garlic
- 1 cup sherry
- 18 stalks asparagus
- 5 red radishes
- ½ cup white wine vinegar
- 1 pound jumbo lump blue crab
- 6 teaspoons Paddlefish caviar
- 1 ounce Manchego cheese, grated
- 3 cloves black garlic
- 6 slices Manchego cheese (sliced across the diameter of the wheel)
More Like This
Party Food All-Star: The Ultimate Gulf Blue Crab Gratin
foodrepublic.com
Blue Crab Beignets Recipe from Sharon W. of Round Lake, IL
phillipsfoods.com
Blue Crab & Potato Gratin
performancefoodservice.com
Blue Crab Rice - The Local Palate
thelocalpalate.com
Crab Gratin | FoodSlut
foodslut.co.uk
Crab Au Gratin Casserole Recipe | Home Pressure Cooking
homepressurecooking.com
How To Make Blue Crab Summer Rolls - Best Recipe | Charleston Magazine
charlestonmag.com
Crab meat au gratin
heraldguide.com