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Palace Café
Chef Darin Nesbit
pecan crust: |
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3/4 c |
pecans |
| 1 c
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all-purpose flour |
1/4 t |
salt |
5 T |
butter, cold |
3 T |
ice water |
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filling: |
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1/2 c |
onion, small diced |
1 T |
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| 4 oz |
crabmeat |
| 8 oz |
cream cheese, room temperature |
| 1/3 c |
Creole Cream Cheese |
| 2 |
eggs |
| 1 T |
Crystal hot sauce |
| to taste |
salt and white pepper |
method for the crust: Preheat oven to 350°. Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with two knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to an 1/8” thickness on a lightly floured surface. Press dough into a lightly greased 9” tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden. method for the filling:Sauté onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs one at a time. Gently fold in crabmeat mixture. Stir in hot sauce and season to taste with salt and white pepper. Spoon filling into prepared crust. Bake at 300° for 30-40 minutes, or until firm to the touch.
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It is with great pride that we mark the 8th anniversary year of publishing Culinary Concierge Magazine in New Orleans. We have overcome many hurdles--from hanging participles to major hurricanes- and achieved many successes --recognition by the International Association of Culinary Professionals as a finalist for the distinguished Award of Excellence and bringing Culinary Concierge Magazine to other markets--Dallas/Fort Worth, Northwest Florida Gulf Coast - and look for Tampa and Atlanta to be added to the portfolio in 2009.
In Culinary Concierge Magazine, we do more than profile restaurants-- we track food trends, then write ingredient specific “edible” editorial. This keeps you updated on the “culinary current” and lets you go behind the scenes with the chefs in their kitchens to find out what they are cooking and why, so that you can make a dining decision based on compelling cuisine.
In this issue, the hot topics are:
8 great fish dishes, and cakes both “crab” and “cup”-- in honor of our birthday celebration!
Be sure to check out culinaryconcierge.com for our digital edition with web-linking and rich media enhancements, an up-to-the-minute culinary calendar of events, recipes and more.
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Click on Cover to View Magazine
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What's Inside:
- Fish Favorites
- Crabcakes
- Cupcakes
- Tales of the Cocktail
- Celebrate 8!
Click Here to Make Your
New Orleans Dining Reservations
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Culinary Calendar
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Business Opportunity - Download PDF
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