Appetizers

Course: 
  • 2 tablespoons unsalted butter
  • ¼ cup diced yellow onion
  • ½ red bell pepper, seeded and diced 
  • 2 jalapeños, seeded and diced 
  • 2 cloves garlic, minced 
  • 1 cup lager, such as Lone Star or Corona 
  • 1 cup water 
  • 8 ounces cream cheese, at room temperature 
  • 1 pound white American cheese, shredded 
  • 1 pound lump crabmeat 
  • 2 tablespoons chopped fresh cilantro 
  • 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
  • ½ teaspoon kosher salt ¼ teaspoon cayenne 
  • guacamole, for topping 
  • tortilla chips, for serving 

Gulf Coast Crab Queso

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Course: 
  • 1 teaspoon bacon grease
  • ¼ medium yellow onion, chopped 
  • 2 cloves garlic, chopped 
  • 2 ounces dried ancho chiles, seeded and rehydrated
  • ½ (10-ounce) can diced tomatoes with green chiles, with juices 
  • 1 teaspoon dried oregano 
  • 1 teaspoon ground cumin 
  • Pinch of ground allspice 
  • Pinch of cayenne 
  • 1½ cups water 
  • 1 pound ground beef, preferably coarsely ground 
  • ½ teaspoon kosher salt 
  • ½ teaspoon black pepper 

QUESO 

  • 1 pound brick cheese, cubed
  • ½ (10-ounce) can diced tomatoes with green chiles, with juices 
  • ¼ cup pickled jalapeños 
  • ¼ cup diced yellow onion 
  • tortilla chips, for serving

Chili Parlor Queso

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  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • ¼ cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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Course: 
  • bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
  • 1/2 pound headless deveined shrimp, shells on
  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • juice of 1/2 lemon
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons chopped green onion
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons garlic powder
  • salt and black pepper to taste
  • crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

Lindas Shrimp Dip

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CHUTNEY

  • 1 tablespoon canola oil
  • Kernels from 2 ears yellow corn (about 1-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced jalapeho chile
  • 3 tablespoons minced red onion
  • 1 cup diced fresh pineapple
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 egg
  • 1/4 cup mayonnaise,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups panko bread crumbs
  • 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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