Blue Crab Baked in Brie Cream
Chef Justin Devillier of La Petite Grocery – New Orleans, LA
Adapted by
June 2008

Yield: 2 Servings


  • Blue Crab Baked in Brie Cream on StarChefs.com½ cup heavy cream
  • 2 ounces jumbo lump Louisiana blue crab
  • 2 ounces brie cheese
  • 1 bunch chives, chopped
  • Salt and pepper
  • ¼ cup grated Parmigiano Reggiano
  • 1/8 cup of panko bread crumbs
  • Warm bread


Preheat broiler to high. In a small saucepan, reduce cream by half over medium-high heat. Add crab and simmer until warmed through. Gently fold in brie with some of the chives and season. Transfer mixture to a greased 8-ounce casserole dish and top with half of the Parmigiano and the bread crumbs. Add the remaining Parmigiano. Place under broiler for 25 to 30 seconds, until surface has turned golden brown.

To Assemble and Serve, Picnic-Style:
Reserve chilled with instructions to serve at room temperature. Pack a small container of chopped chives and crostini or French bread.


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