Chef Jason Huguet Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA
1 large eggplant
2 quarts Heavy whipping cream
1⁄2 lb. fresh backfin lump crabmeat
6 eggs
1 qrt. buttermilk
2 c. whole milk
6 c. corn flour
1⁄4 c. fresh chopped parsley
1⁄4 c. fresh sliced green onions
1 T clam base
Approx. 1⁄2 c. palmetto mix (see recipe)*
Seafood stuffing as desired (see recipe)*
All purpose seasoning to taste
Add the heavy cream and the clam base to a small magnalite pot and reduce till sauce consistency is achieved. Add the palmetto mix, and the fresh crabmeat and set aside, making sure mixture stays hot.
In medium size mixing bowl, beat the eggs, then add the buttermilk, the whole milk, and the seasoning. Peel the eggplant and cut into medallions/rounds, about 1⁄2 inch thick. Season the egg rounds, add them to the egg wash then dredge them in flour. Place them in 330 degree frying oil for about 11⁄2 minutes, or until golden. To serve, place the fried eggplant rounds on your favorite serving platter, top them with desired amount of seafood stuffing, then finish by ladling over the crabmeat cream sauce. Garnish with fresh chopped parsley and thinly sliced green onion.
*SEAFOOD STUFFING
1 lb. real unsalted butter
4 c. diced onion (1⁄4 inch)
2 c. diced bell pepper (1⁄4 inch)
1⁄2 c. minced garlic
2 lb. 150/200 count shrimp
1 lb. fresh Louisiana crawfish tails
1 lb. fresh backfin lump crabmeat
3-4 c. plain bread crumbs
Salt & cayenne pepper to taste
Melt the butter in a small magnalite pot. Add the vegetables and allow to sauté until wilted, about 5 minutes. Next, add the crawfish tails and allow them to “bleed” their juices. This will make an orange/rusty color to the dish. Then, add the shrimp and crabmeat and allow to simmer for about 10 more minutes. Season to taste and add the bread crumbs to bind the mixture, about 4 cups. Amount of bread crumbs can be adjusted if you prefer tighter or looser mixture.
*PALMETTO MIX
4 c. diced onion (1⁄4 inch)
4 c. diced bell pepper (1⁄4 inch)
3 red bell peppers (finely chopped)
3 yellow bell peppers (finely chopped)
1 (5 oz.) piece of smoked tasso (minced)
3 cups extra virgin olive oil
3 c. Italian seasoning
Heat the oil in a small magnalite pot. Add the vegetables, tasso and seasoning, then mix well. Allow the contents to “smoother” down on a low flame, stirring occasionally, until wilted. Approximately 25-30 minutes. When completed, allow the mixture to drain in a colander to rid of excess oil.