|  home | feedback | help          
- home

- recipes

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.


back to top

  • Rising Star Giuseppe Tentori
  • Letter from the Editor: New Orleans

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy