As soon as I saw this recipe in February 2012 Food and Wine, I knew it would be on the Mardi Gras Menu. This was a unique use of crab for a savory bread pudding main course dish.
10 ounces lump crab meat, picked over
1 T. finely chopped parsley
1 T. finely chopped chives
2 t. fresh lemon juice
pinch of cayenne pepper
kosher salt and freshly ground black pepper
1 stick unsalted butter, softened, plus more for greasing the dish
one 24-inch day old baguette, ends trimmed, bread cut into 3/4 inch slices
4 large eggs
1 cup milk
1 cup half and half
Preheat the oven to 350 degrees and butter a 9 x 13 inch ceramic baking dish. In a medium bowl, toss the crab meat with the parsley, chives, lemon juice and cayenne. Season with salt and black pepper.
Butter each baquette slice and stand up the slices in the prepared baking dish. Using a spoon, tuck the crab mixture evenly between the slices of bread.
In a bowl, whisk the eggs with the milk, half and half, 1 t. of salt and 1/2 t. pepper. Pour the custard evenly over the bread and let stand for 10 minutes.
Bake the bread pudding for 30 minutes until the top is lightly browned and the custard is set. Let stand 10 minutes before serving.