Appetizers

Per Serving:

  • 1 medium Creole tomato
  • 2 ounces Louisiana jumbo lump crabmeat
  • 1 tablespoon Ravigote sauce (recipe follows)
  • 1 tablespoon Lemon Confit (recipe follows)
  • salt and pepper
  • onion, thinly sliced (optional)
  • radishes, thinly sliced (optional

Ravigote Sauce:

  • 1 teaspoon dry mustard
  •  whole lemons, juiced
  • 1 cup mayonnaise
  • 1 tablespoon parsley, chopped
  • 1 teaspoon fresh tarragon, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 hard-boiled egg, minced
  • 1 teaspoon Louisiana hot sauce, or to taste
  • 1 teaspoon freshly ground black pepper 
  • 2 tablespoons capers, drained
  • ¼ cup red bell pepper, diced small
  • 1 tablespoons finely diced poblano pepper

Lemon Confit:

  • 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
  • 6 tablespoons kosher salt
  • 1 cup fresh lemon juice
  • olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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Course: 
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
  • 1/4 cup Romano, freshly grated
  • 1 ten-ounce package frozen spinach, thawed
  • 9 ounces frozen artichoke hearts, thawed and chopped
  • 1 baguette, cut into thin slices

Spinach & Artichoke Dip

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Course: 
  • Five-Pepper Jelly (recipe follows) 
  • 1 (2-ounce) slab tasso* 
  • ½ cup all-purpose flour
  • ¾ teaspoon Creole seasoning
  • 12 whole pickled okras
  • 24 jumbo shrimp
  • ½ cup vegetable oil
  • Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

  • 1½ cups light corn syrup
  • 1¼ cups white wine vinegar
  • ½   teaspoon Kosher salt
  • ½  teaspoon red pepper flakes
  • ¼  teaspoon black pepper
  • 3 large bell peppers (1 each: red, yellow & green)
  • 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

  • 1 small shallot, minced
  • 6 cloves garlic, minced
  • ⅓  cup Crystal Hot Sauce
  • ¼ cup heavy cream
  • 6 tablespoons cold butter, chopped
  • salt and pepper 

Shrimp & Tasso Henican

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  Click to enlarge image

 

  • 1½ cups mayonnaise 
  • 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
  • 1 clove garlic, minced
  • 1tablespoon fresh lime juice
  • 1 tablespoon minced lime zest
  • 12 medium-thick slices lean bacon, cut in half crosswise
  • 24 large shrimp, peeled, deveined, and butterflied, with tails attached
  • freshly ground pepper to taste
  • 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
  • about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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FOR THE BRINE:

  • 3 cups water
  • ½ cup kosher salt
  • ½ cup packed brown sugar
  • 3 bay leaves
  • 2 tablespoons white peppercorns
  • 8 giant shrimp, 3 to 4 ounces each

 

FOR CRAB CAKE STUFFING: 

  • 1½ medium carrots, peeled and cut into ¼ inch dice 
  • 1½ ribs celery, cut into ¼ inch dice 
  • 1 medium onion, cut into ¼ inch dice 
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter 
  • ¼ cup mayonnaise
  • Zest of 4 lemons 
  • 1 tablespoon chopped fresh thyme 
  • ¼ cup freshly chopped fresh parsley 
  • 2 teaspoons Old Bay Seasoning
  • 1 cup panko or bread crumbs 
  • 2 cups lump crabmeat 
  • Kosher salt and freshly cracked black pepper, to taste

IQUE: HOLLANDAISE SAUCE

  • 2 cups water
  • 3 egg yolks
  • 1 tablespoon fresh lemon Juice
  • ¾ cup (1½ sticks) unsalted butter, cut into small cubes
  • 2 teaspoons Tabasco sauce
  • 1 tablespoon IQUE Dry Rub (recipe follows)

IQUE: DRY RUB 

  •  1 cup turbinado sugar
  • ¾ cup kosher salt 
  • ½ cup high-quality paprika (we like Spanish paprika)
  • 6 tablespoons chili powder 
  • 2 tablespoons cumin seeds, freshly ground
  • 4 teaspoons mixed peppercorns, freshly ground
  • 4 teaspoons (12 g) garlic granules 3 teaspoons onion granules
  • 2 teaspoons MSG (or Accent), optional
  • 1 teaspoon chipotle powder

Colossal BBQ Shrimp with Crab Cake Stuffing

 

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  • ½ cup (1 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons chopped green onion (white part only)
  • 1 teaspoon minced garlic
  • 2 large egg yolks, slightly beaten
  • 1 (12-ounce) can evaporated milk
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2 cups finely grated Gruyere cheese
  • 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
  • 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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  • Salt and freshly ground black pepper 
  • 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
  • 2 large eggs, beaten 
  • 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
  • 1/2 teaspoon cayenne pepper 
  • ⅓ cup all purpose (plain) flour 
  • ⅓ cup minced cooked ham
  • 2 green onions, white and tender green parts, thinly sliced
  • 1/4 cup finely diced provolone or Swiss cheese
  • 2 cups unseasoned dried bread crumbs
  • vegetable oil for frying

Potato and Ham Croquetas

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  • 1¾ cups all-purpose (plain) flour 
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 1 teaspoon cumin seeds, roasted
  • 1 teaspoon garam masala 
  • ¾ cup milk
  • 1 egg, beaten
  • 1 tablespoon unsalted butter, melted 
  • 1 cup fresh or thawed frozen corn kernels
  • ½ cup thinly sliced green onions, including tender green tops
  • ½ cup minced red bell pepper
  • ½ cup chopped fresh cilantro
  • vegetable oil for deep-frying

Corn Puffs

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