Camp COOKIN’
by Chef Phil Farris
Crabmeat Au Gratin
Eggplant Poboy
Marsh & Bayou
Ingredients for crabmeat au gratin:
1/3
1
¼
½
1
2
1
½
¼
½
1
cup celery (small dice)
cup onions (small dice)
lb. Unsalted butter (1 stick)
cup flour
can Pet Evaporated Milk (12 oz.)
egg yolks
teaspoon Creole seasoning (like Tony’s)
teaspoon cayenne pepper
teaspoon black pepper
lb. (8 oz.) grated cheddar cheese
lb. Lump or claw crabmeat
Chicken stock as needed
Ingredients for Eggplant:
2
eggplants
1
cup each of corn flour/corn meal (50-50 blend)
3
tablespoons Creole seasoning
½ cup Creole mustard
Beer
Peanut oil for frying
Finally, add the crabmeat. Put heat down
to low while you prepare the eggplant. Slice
the eggplant lengthwise as shown in picture.
Add the corn meal and flour together in a
large bowl. Mix in the Creole seasoning. In a
separate bowl, add the Creole mustard with
about 2 ounces of beer. Whisk until blended.
Pour enough oil in a large skillet
to a depth of about ¼ inch. Heat
to 350 degrees.
Dip eggplant in Creole beer
batter, then into flour/corn meal
mixture. Shake off excess flour
and fry on each side about 1-2
minutes (depends on how thick
you have cut the eggplant). Drain
on paper towels.
Assemble:
Method:
In a 4-6 quart pot melt the butter over
medium heat. Add the onions and celery,
sauté until wilted (about 15 minutes). Blend in
the flour a little at a time. Continue cooking
for 5 minutes. Slowly add the milk, stirring
constantly. Next add the cheese, pepper,
cayenne, egg yolks and Creole seasoning. Stir
until cheese is melted. If th