Reimagined Louisiana Seafood Platter Recipe

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