CRAB MEAT BROUSSARD
by Chef Gunter Preuss of Broussard's

Ingredients:
- 1 tbsp. butter
- 6 jumbo shrimp, peeled, tail left  on, deveined; butterfly
- 1 oz. (2 tbsp.) olive oil
- 1 small yellow onion, diced
- 2 fresh artichoke hearts, chopped
- 1 large clove garlic, minced 
- 1/4 cup flour
-  1/4 cup white wine
-  2 cups chicken stock
-  1 cup heavy cream
-  3 oz. brie cheese
-  1/2 cup bread crumbs
-  3 tbsp. olive oil
- 1 tbsp. whole fresh thyme leaves
-  3/4 lb. jumbo lump crab meat

Directions:

• Preheat the oven to 400 degrees.
• In a large skillet, melt the butter and sauté the shrimp until they are just cooked. Set aside to cool.
• In a heavy saucepan, heat the olive oil and sauté the yellow onion, artichoke hearts, and garlic over medium heat until the onion becomes limp.
• Sprinkle in the flour and mix well while cooking for a minute more.
• Deglaze the pan with the white wine, then add stock.
• Bring to a boil, reduce heat, and simmer for three minutes.
• Add the heavy cream and simmer for another five minutes.
• Take the brie and scrape off and discard the white skin; cut cheese into small pieces.
• Add brie to the ream sauce and stir until all of the cheese is melted and mixed well.
• Remove from heat and allow to cool.
• In a small bowl, combine the bread crumbs, olive oil, and thyme.
• Set aside.
• After the cheese mixture is cool, gently fold in the crab meat, being careful not break up the lumps.
• To assemble, place one shrimp in the center of an oven proof serving dish so that it stands.
• Spoon the crab meat mixture around the shrimp and sprinkle with the bread crumb mixture.
• Repeat with the remaining shrimp.
• Arrange the dishes on a large baking pan and bake in the preheated oven for fifteen minutes, or until the crab mixture is hot and bubbly.
• Serve immediately.

Serves 6.

Note: This dish was served to Steven Segal
on a "film" visit to New Orleans!

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