Crabmeat St. Francis

Preparation info

  • Serves

    sixteen

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Crabmeat St. Francis was created by the legendary New Orleans chef Warren Leruth, whose restaurant in Gretna was the premier haute-Creole place to eat in the 1960s and 1970s. Warren once told me that the biggest thing he missed about not having the restaurant anymore was that he couldn’t eat crabmeat St. Francis whenever he wanted to. It was one of the most celebrated of his dishes—fantastic appetizer.