If you're not a fan of oysters, how about trying Crab Rockefeller instead? And, contrary to popular belief, no spinach is involved with anything Rockefeller!
1 small celery stalk, finely chopped
6 green onions, including tender green parts, finely chopped
1/2 cup minced fresh Italian parsley
1 1/2 T. Worcestershire sauce
1/2 t. Tabasco
1/2 cup Herbsaint or Pernod
1/2 cup fine dried bread crumbs
sea salt and freshly ground black pepper
1 lb. lump crab meat, picked over to remove any shells
In a frying pan, over medium high heat, melt the butter. Add celery, green onions and parsley. Saute just until tender, 3 - 5 minutes.
Reduce the heat to medium low and stir in Worcestershire and Tabasco. Continue cooking 10 minutes to blend the flavors.
Add the liqueur and bread crumbs and cook 5 minutes longer to blend.
Season to taste with salt and pepper.
Transfer to a covered bowl and refrigerate until set, but not hard, about 1 hour.
Preheat oven to 375 degrees. Lightly butter 6 shallow ramekins or baking dishes and divide crab meat among them... reserving six of the largest pieces for garnish.
Remove sauce from the refrigerator. Using an electric mixer on medium speed beat the sauce until it is lighter in texture and aerated, about 2 minutes.
Spoon 3 - 4 T. of sauce over the crab meat in each of the ramekins. Garnish each ramekin with the reserved crab.
Bake until the topping is puffed and lightly browned, about 10 minutes. Serve at once.
From William Sonoma: New Orleans
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