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Crabmeat Bienville
Crabmeat Bienville

  • 4 oz grated Romano cheese
  • 1 tbsp garlic
  • 1/4 lb butter
  • 1/2 cup flour
  • 1 cup milk
  • 1 lb lump crab meat
  • 1 cup whipping cream
  • 1/2 tsp each of red, white &  black pepper
  • 2 tbsp parsley
  • 1 tsp salt
  • 4 oz chopped boiled shrimp
  • 2 tsp dried thyme


  1. Melt butter in medium saucepan over low heat.
  2. Add flour until thickened. Cook this roux over low heat, stirring often for 10 minutes.
  3. Be sure not to brown your roux, it should be a white roux.
  4. Add cheese, whipping cream, milk, parsley and seasonings.
  5. Cook until cheese is melted and sauce thickens.
  6. Boil shrimp in separate pot with a pinch of salt and pepper.
  7. Drain and chop shrimp and add just when the cheese is melted.
  8. Fold in lump crabmeat.
  9. Transfer to casserole dish and sprinkle a teaspoon of bread crumbs on top.
  10. Brown at 325 for 15 minutes in oven and serve.

Bon Appetit!



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