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Crabmeat Berdou
This dish, one of the best at the old Gretna restaurant Berdou's, was one of their newer ones; it was only there around 30 years. It will appeal especially to garlic lovers. Sauce (bechamel):
1. Make a bechamel by
heating the butter in a saucepan until it bubbles. Stir in the flour
until well blended. Then whisk in the milk over low heat until the
sauce thickens. Add the salt and keep warm.
2. In a second saucepan, heat the butter until it bubbles, and in it saute the green onions, mushrooms, and garlic until the mushrooms are tender. Add the sherry and bring to a boil. Lower the heat and cook until all the liquid is absorbed. 3. Carefully add the lump crabmeat, agitating the pan to combine with the rest of the ingredients so as not to break the lumps. Spoon the mixture onto a small serving dish. 4. Nap two tablespoons of the bechamel over the top of the crabmeat and serve. Serves four. Revised 3/29/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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