Appetizers

Course: 
  • 6-12 freshly shucked Louisiana oysters
  • 6 slices of jalapeno
  • 2 slices of bacon, cooked and sliced in 1 inch strips
  • 6 oz cocktail sauce
  • 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

  • 4 oz. ketchup
  • 1 T. finely chopped celery
  • 1 ½ T. horseradish
  • ½ T. lemon juice
  • Dash Worcestershire sauce
     
 
  • 1 pound jumbo lump crabmeat, picked over for shells
  • ½ cup mayonnaise
  • ¼ cup panko
  • ¼ cup finely chopped green onions
  • 2 tablespoons minced fresh chives
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 ¼ teaspoons salt, plus more for seasoning breading
  • ½ teaspoon cayenne
  • ¾ teaspoon ground white pepper
  • ½ cup flour
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup fine dry breadcrumbs
  • Vegetable oil, for frying
  • 1 cup Crème Fraiche
  • 3 tablespoons lemon juice
  • 2 teaspoons yellow mustard seeds
  • ½ cup bread and butter pickles, roughly chopped, for garnish
  • ½ cup pickled onions, roughly chopped, for garnish

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche

Shrimp:

  • 24 Jumbo Louisiana shrimp, heads on
  • 1 ¼ cups virgin olive oil
  • 8 cloves fresh garlic, sliced thin
  • 1/3 cup chopped green onions
  • 4 sprigs fresh rosemary
  • 2 cups white wine
  • ¼ cup Italian seasoning
  • 2 teaspoons blackening seasoning
  • 2 teaspoons lemon pepper
  • ¼ cup fresh basil
  • ¼ cup Worcestershire sauce
  • 1/3 cup butter
  • 3-4 lemons, juiced

Fried Creole Tomatoes:

  • 6 sliced Creole tomatoes
  • 2 cups milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups Italian breadcrumbs
  • Oil for frying

 

Course: 

 

Shrimp
  • 2 cups cornmeal
  • 1 cup flour
  • 1 cup corn flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 oz sugar
  • 1.5 cups buttermilk
  • 4 oz of Abita beer
  • 2 eggs
  • 2 oz small dice tasso
  • ¼ tsp of baking powder
  • 10 ea 10/15 shrimp peeled with tail intact
  • 10 bamboo skewers (6 inch)

 

Hot Sauce Buerre Blanc

  • 1 cup heavy whipping cream            
  • 1 pint reduced Crystal hot sauce
  • 4 oz unsalted butter

 

Pepper Jelly

  • 1 cup corn syrup
  • 1 cup distilled white vinegar 
  • 1 oz green bell pepper (brunoise)     
  • 1 oz yellow bell pepper (brunoise)    
  • 1 oz red bell pepper (brunoise)
  • ½ tsp crushed pepper flakes
  • ¼ tsp fresh ground black pepper corns

 

Batter

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons corn starch
  • 1 tablespoon baking powder
  • pinch of salt
  • pinch of pepper
  • 1 cup Abita amber beer
  • vegetable oil for frying as needed

Filling

  • 1/2 cup Louisiana blue crab meat, picked through for shells
  • 1/2 cup mascarpone cheese
  • 1/4 cup chives
  • 1 shallot, very small diced
  • 2 teaspoons salt
  • pinch of pepper

Blue Crab Beignets

Blue Crab Beignets

Click image to enlarge.

Pages

Subscribe to RSS - Appetizers