Appetizers

Course: 
  • 12 hardboiled eggs
  • ½ cup mayonnaise
  • 4 teaspoons mustard
  • 1 teaspoon hot chile oil or to taste
  • salt and pepper to taste
  • Deviled Shrimp (recipe follows)
  • Pickled Shrimp (recipe follows)

     

Deviled Shrimp

  • ½ pound cooked shrimp, chopped
  • ¼ cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon chili sauce
  • 2 teaspoons minced green onion, white parts
  • 1 teaspoon minced garlic
  • 2 teaspoons minced green onions, green parts
  • 1 teaspoon minced fresh parsley
  • ½ teaspoon minced capers
  • ½ teaspoon sweet pickle relish
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon granulated onion
  • ¼ teaspoon celery seeds
  • salt and cayenne pepper to taste

Process all ingredients in a food processor until finely chopped; taste and adjust seasoning.

 

Pickled Shrimp

  • 24 large Louisiana shrimp, boiled and peeled
  • 24 thin slices of jalapeño pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon minced onion
  • zest and juice of 2 lemons
  • 1 clove garlic, chopped
  • ¼ cup olive oil
  • 1 cup rice vinegar
  • salt and pepper to taste

Combine all ingredients, refrigerate, and let marinate for 1 hour, stirring occasionally.

Deviled Shrimp Deviled Eggs

Deviled Shrimp Deviled Eggs

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Course: 
  • 6 live blue crabs 
  • 6 tablespoons (¼ stick) unsalted butter 
  • 3 cloves garlic, minced 
  • ½ teaspoon crushed dried red 
  • chile flakes 
  • ½ cup Texas Pete or other red 
  • hot sauce 
  • ½ teaspoon cornstarch 
  • 1 bunch watercress or other peppery green
  • coarsely chopped green onions, for serving

Garlic-Chile Crabs

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Avocado-Mango Topping

  • 1 mango
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 6 sprigs fresh cilantro
  • 6 sprigs fresh mint
  • Juice of 1 lime
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) simple syrup 
  • 1 avocado, diced
  • 1 tomato, diced
  • ¼ cup (35 g) pine nuts, toasted
  • Sriracha sauce (optional, to taste)



Crab Cakes

  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (13 g) leek (the white part only), finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 pound ( 455 g) crab meat, chopped
  • Juice of 1 lemon
  • 1 tablespoon (11 g) Dijon mustard
  • ½ cup (60 g) bread crumbs (panko preferably), divided
  • 1 egg, lightly beaten
  • ¼ cup (60 g) aioli or mayonnaise
  • Salt and pepper
  • 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

Tropically-Topped Crab Cakes

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  • 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
  • 2 quarts peanut, vegetable, or canola oil
  • 2 teaspoons kosher salt
  • Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
  • 1 tablespoon cornstarch or potato starch
  • ½ teaspoon granulated sugar
  • freshly ground black pepper to taste



    Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.

Loaded Tater Tots

Loaded Tater Tots

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  • 1 pound of potatoes, peeled
  • 2 tablespoons melted butter
  • ¼ cup milk or as needed
  • Salt and pepper to taste

For the bechamel sauce:

  • 2 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • pinch of salt and pepper

For the seafood filling:

  • 16 medium sized shrimp, peeled and deveined
  • 16 small scallops
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • salt and pepper to taste
  • ¼ cup white wine
  • handful freshly chopped parsley

For assembling:

  • ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

Coquilles St. Jacques

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SHRIMP

  • ½ cup panko (Japanese) bread crumbs
  • 1 tablespoon chopped fresh cilantro leaves
  • ⅔ cup rice flour or cornstarch
  • ½ cup unbleached all-purpose flour
  • ¼ teaspoon baking soda
  • 4 ounces light beer
  • 6 tablespoons canola oil
  • 1 pound large (21/25 count) shrimp, peeled and deveined
  • 1 lemon, thinly sliced
  • Coarse kosher salt and freshly ground black pepper

     

SPICY KETCHUP

  • 1 tablespoon pure olive oil
  • 1 sweet onion, grated
  • 1 garlic clove, mashed to a paste with salt (see note, below)
  • 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
  • 1 tablespoon tomato paste
  • ¼ cup sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon smoked hot paprika
  • Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

Beer-Battered Shrimp (Lighter)

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  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

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Course: 
  • 1 pound crabmeat
  • Kosher salt 
  • 1 pound fresh spinach, cleaned
  • 2 tablespoons all-purpose flour, plus more for rolling
  • ¼ teaspoon cayenne
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon white pepper
  • Unsalted butter
  • Beurre Blanc (recipe follows

Beurre Blanc

  • 1 cup dry white wine
  • ¼ teaspoon kosher salt
  • 12 tablespoons cold butter, cubed
  • Squeeze of fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Crab and Spinach Dumplings

Crab and Spinach Dumplings

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Course: 
  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any coarse, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • ¼ cup nonpareil capers, drained
  • ¼ cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crabmeat
  • 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
  • 2 medium vine ripened tomatoes, cored and cut into six 1 inch thick slices

Galatoire's Crabmeat Maison

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