Ingredients

• 2 cups cornbread crumbs
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh chives
• 1/4 cup Creole mustard
• 1/2 cup mayonnaise
• 2 large eggs
• 1 teaspoon adobo sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped cooked bacon
• 1 pound fresh jumbo lump crabmeat
• Vegetable cooking spray
• Collard Greens, recipe follows
• Roasted Garlic Beurre Blanc, recipe follows
• Garnishes: chopped fresh chives, diced red bell pepper

Directions

Collard Greens:

1/2 cup diced prosciutto

3 tablespoons butter

1/2 cup diced onion

2 tablespoons minced garlic

2 pounds fresh collard greens

3 cups chicken broth

Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.

Yield: 10 cups

Prep Time: 10 minutes

Cook Time: 55 minutes

Inactive Prep Time:

Roasted-Garlic Beurre Blanc:

6 garlic cloves

Olive oil

Salt and black pepper

1/2 cup fresh lemon juice

1/2 cup dry white wine

1 cup whipping cream

1/4 cup cold butter, cut into pieces

1 teaspoon kosher salt

1/2 teaspoon ground red pepper

Preheat the oven to 350 degrees F.

Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.

Bake for 20 to 25 minutes or until golden.

Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

Yield: 2 cups

Prep Time: 40 minutes

Cook Time: 1 hour

Inactive Prep Time: