Recipe of the Week


Prep Time: 30 Minutes
Yields: 4–6 Servings

To celebrate mother’s day, members of the WAFB channel 9 Baton Rouge news team are sharing some of their favorite “Mom’s recipes” during the month of May. Reporter Jim Shannon loved when his mom, Edith Kunz Shannon, would sauté crabmeat on a hot summer night and enjoy it with a huge salad. This is Jim Shannon’s number one choice in “mama’s kitchen.”

1 pound jumbo lump crabmeat
½ cup unsalted butter
1 tbsp olive oil
1 tbsp thinly sliced garlic
½ cup sliced button mushrooms
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
½ cup thinly sliced green onions
1 tbsp minced tarragon
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste
1 tbsp chopped parsley

In a large skillet, heat butter in olive oil over medium-high heat. Add sliced garlic and cook about 1 minute, stirring constantly. Add mushrooms, red bell pepper, yellow bell pepper, green onions and tarragon and sauté 3–5 minutes or until vegetables are wilted. Add crabmeat and cook about 1 minute or until heated through, stirring gently. Season to taste with salt, black pepper, granulated garlic and Creole seasoning. Remove from heat. Serve as a salad by placing mesclun greens on individual serving plates and top with crabmeat mixture or serve over toasted French bread croutons as an appetizer. Garnish with parsley.


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