Crab Bayou Teche

Preparation info

  • Difficulty


  • Yield:


    First-Course Servings.

Appears in

Craig Claiborne's Southern Cooking

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.


  • 6 tablespoons butter, at room temperature
  • 3 hard-cooked egg yolks
  • ½ teaspoon dry mustard
  • ¼ teaspoon curry powder (do not add more)
  • ¼ cup dry white wine
  • ¾ cup heavy cream
  • 3 tablespoons chopped chives
  • 1 pound lump crabmeat, picked over well, or cooked lobster, cubed
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 garlic clove, peeled
  • ½ cup bread crumbs


  1. Preheat the oven to 350 degrees.
  2. Put 4 tablespoons butter in a mixing bowl. Put the egg yolks through a fine sieve and add them to the butter. Stir to blend.
  3. Combine the mustard and curry powder with the wine and stir to blend. Beat this into the butter mixture. Beat in the cream. If the mixture looks a bit curdled, do not be concerned. Stir in the chives and fold in the crabmeat. Add salt and pepper to taste. Stir gently so as not to break up the crab any more than necessary.
  4. Rub 8 individual ramekins or scallop shells with the garlic clove and fill them with equal amounts of the crab mixture.
  5. Heat the remaining 2 tablespoons butter in a small frying pan and add the bread crumbs. Stir until the crumbs are coated. Spoon equal amounts of crumbs over the crab.
  6. Bake 20 minutes, or until it is bubbling hot and the tops are browned. To brown further, run the ramekins quickly under the broiler.