Crabmeat St. Francis
Cuisine: Crabmeat St. Francis
  • For the roux:
  • 6 tablespoons flour
  • 3 tablespoons butter
  • 1 tablespoon garlic, grated
  • ½ cup shallots, finely diced
  • ¼ cup celery heart, finely chopped
  • ½ tsp salt
  • 2 Bay Leaves
  • Pinch of Celery Seed
  • ½ teaspoon thyme (ground or fresh)
  • ¼ teaspoon Cayenne Pepper
  • ⅛ teaspoon White Pepper
  • For the sauce:
  • 1 can Cream of Celery Soup
  • 1 cup Heavy Cream
  • 1 cup Seafood Stock*
  • 2 tablespoons dry white wine or wine vinegar
  • 1 tablespoon fresh Parsley chopped
  • 1 Egg Yolk
  • 1 pound Jumbo Lump Crabmeat (or claw meat), picked over for shell pieces
  • For the topping:
  • ½ cup Panko
  • 4 tablespoons melted Butter
  • 6 individual-sized casserole dishes (or a single one of equal size)
  1. For the roux:
  2. In a deep sauté pan, heat the butter and whisk in the flour. Cook for two or three minutes.
  3. Add the garlic, shallots, celery hearts, and seasonings.
  4. Cook over low heat for 5 minutes.
  5. For the sauce:
  6. Mix the condensed soup, cream, seafood stock, and wine.
  7. Add to the roux and cook for 15 minutes over medium heat. When thickened add the parsley.
  8. Take a cup of the sauce out and let it cool, then whisk in the yolk. This will prevent curdling. Mix back into the sauce till combined. Preheat the oven to 400 degrees.
  9. Divide the crabmeat into the casserole dishes. Cover with approximately ½ cup of sauce, the topping & bake until bubbly and browned about 12 minutes.
  10. For the topping:
  11. Warm the butter and put in the Panko. Stir until lightly brown.
  12. Put on top of the crab and serve.
  13. Optional paprika for topping.
*This recipe is much better if you use homemade shrimp stock. If you use canned throw some shrimp shells in and simmer for half an hour to intensify the flavor.
Recipe by The FrangloSaxon Cooks at