Lazone Randolph

Long time chef at Brennan’s, Lazone Randolph,
photo by Scott W. Clemens


1 pound lump crabmeat, picked over to remove any shell and cartilage*
1/2 cup scallions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup chopped pimentos
1 egg yolk
1 teaspoon dry mustard
4 artichoke hearts, coarsely chopped
2 tablespoons paprika
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1/4 cup seasoned bread crumbs
Salt and black pepper

Preheat oven to 375 degrees. In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and one-half cup of the mayonnaise. Stir until well-mixed and season with salt and pepper to taste.

Spoon the crabmeat mixture into four one-cup baking dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes until heated through. Serve immediately.

*One pound of blanched crawfish tails can be substituted for the crabmeat. Makes four servings.

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