Crab Bayou Teche

Name: Crab Bayou Teche
Yield: Yield: 8 First-Course Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; 6 tablespoons butter, at room temperature; 1 pound lump crabmeat, picked over well, or cooked lobster, cubed; Salt to taste, if desired; ¾ cup heavy cream; ¼ cup dry white wine; 1 garlic clove, peeled; ½ cup bread crumbs; 3 tablespoons chopped chives; ¼ teaspoon curry powder (do not add more); 3 hard-cooked egg yolks; ½ teaspoon dry mustard

Preparation info

Yield:
8
First-Course Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This recipe was sent to me years ago by a reader who lived in New Iberia, Louisiana, most famed as the home of Tabasco sauce. New Iberia was founded by the Spanish inhabitants of this country on the banks of a bayou called Teche, which, according to some sources, is an American Indian word for snake.

Ingredients

6 tablespoons butter, at room temperature
3 hard-cooked egg yolks
½ teaspoon

Americas
United States
Starter

Method

Preheat the oven to 350 degrees.
Put 4 tablespoons butter in a mixing bowl. Put the egg yolks through a fine sieve and add them to the butter. Stir to blen