Baked Oyster with Asparagus, Crab, Lemon, and Parmesan
- 2 tablespoons unsalted butter
- 1 cup Louisiana jumbo lump crabmeat
- 1/2 teaspoon seafood seasoning (suggested: Chef Paul Prudhomme's Seafood Magic Seasoning)
- 1/2 teaspoon Worcestershire sauce (suggested: Lea and Perrins)
- 2 cups blanched asparagus, cut into 1/8-inch slices
- 8 asparagus tips, 2 inches long, sliced lengthwise
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon lemon juice
- 1/2 cup extra-virgin olive oil
- 4 tablespoons grated Parmesan cheese
- 1/2 cup fine French bread crumbs
- 8 Louisiana oysters on the half shell
Crabmeat Thermidor
- 4 tablespoons fine French bread crumbs
- 2 tablespoons grated Parmesan
- 4 tablespoons melted unsalted butter, divided
- 3/4 teaspoon ground paprika
- 3/4 cup diced yellow onion
- 2 tablespoons minced shallots
- 1 bay leaf
- 2 tablespoons dried whole tarragon leaves
- 1 teaspoon salt
- Pinch of ground white pepper
- Pinch of ground cayenne pepper
- 1/2 cup crab stock
- 2 tablespoons Dijon mustard
- 2 cups whipping cream
- 1/2 cup thinly sliced green onions
- 1 pound Louisiana jumbo lump crabmeat
Green Onion Sauce
- 1 egg yolk
- 1 cup thinly sliced green onions
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons white vinegar
- 1 cup vegetable oil
Marinated Crab Claws
- 1/2 cup red wine vinegar
- 1 tablespoon Creole mustard (recommended: Zatarain's)
- 1 tablespoon sweet paprika
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon granulated white sugar
- 1 cup olive oil
- 3 large cucumbers
- 24 cracked Louisiana crab claws
Jalapeo Shrimp Cole Slaw
- 1 large fresh jalapeo pepper
- 1 egg yolk
- 1/2 teaspoon salt
- 1/2 teaspoon granulated white sugar
- 3/4 teaspoon lemon juice
- 3/4 teaspoon Creole mustard (recommended: Zatarain's)
- 1/2 teaspoon dry mustard powder (recommended: Coleman's)
- 1 tablespoon white vinegar
- 1/4 teaspoon minced fresh garlic
- 1/2 cup vegetable oil
- 2 cups thinly sliced napa cabbage
- 1/2 cup thinly sliced red cabbage
- 1/4 cup grated carrot
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped flat-leaf parsley
- 2 cups water
- 1/2 lemon
- 1/4 teaspoon salt
- 8 large peeled Louisiana shrimp
Grilled Drum Fish with Shrimp and Pistachio Lime Sauce
- 1/2 pound unsalted butter, softened
- 1/2 cup shelled pistachios
- 1/2 teaspoon salt
- 1 teaspoon finely chopped lime zest
- 1 tablespoon lime juice
- 3 drops hot sauce (suggested: Tabasco)
- 8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick
- 8 to 10 teaspoons seafood seasoning (suggested: Chef Paul Prudhomme's Seafood Magic Seasoning)
- 1/2 cup clarified butter
- 4 tablespoons unsalted butter
- 16 large peeled Louisiana shrimp
- 1/2 cup shrimp stock
