Appetizers

Course: 

Crab Cakes

  • 1 tablespoon Creole mustard
  • 1 large egg
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 small red onion, finely chopped
  • 1 green pepper, seeded de-ribbed and finely chopped
  • 1 teaspoon finely chopped fresh cilantro
  • 1 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fine, dry breadcrumbs
  • 1 pound lump crabmeat
  • 1/2 cup olive oil or clarified butter
  • 1½ cups Creole Sauce (see recipe)
  • 1/4 cup Lemon Butter Sauce (see below)
  • 4 springs of fresh basil, for garnish

 

Lemon Butter, Yield: 1 cup

  • 3/4 cup unsalted butter
  • Juice of one lemon
  • Kosher or Sea salt and white pepper
  • 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

Arnaud's Creole Crab Cakes

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  • 1 cup (6 oz/185 g) cooked Louisiana shrimp
  • 1/4 cup (1½ oz 145 g) finely diced celery
  • 1 tablespoon finely diced green bell pepper (capsicum) 
  • 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
  • 1/4 teaspoon fleshly ground black pepper
  • 1/4 teaspoon chopped fresh dill 
  • 1/2 teaspoon salt
  • 12 hard-cooked egg yolks 
  • 1½ teaspoons Dijon mustard 
  • Pinch of cayenne pepper 
  • 4 thin slices dense-textured white sandwich bread 
  • baby arugula (rocket) sprigs 
  • 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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Course: 
  • vegetable oil divided
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • salt and cayenne pepper to taste
  • 2 eggs, separated
  • 1/4 cup milk
  • 1/4 teaspoon Louisiana hot sauce
  • 1 cup catfish, cooked and flaked
  • 1/2 cup jalapeno cheese, shredded
  • 1½ cups cooked white rice
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

Spicy Fried Catfish Puffballs  

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Course: 
  • 1 sheet phyllo pastry (15 x 20 inches, 1½ ounces )
  • Melted butter

 

For the filling

  • 12 ounces crabmeat
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2-3 scallions
  • 1 small red chili pepper
  • 1/2 clove garlic

 

For the sauce

  • 5 tablespoons mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons light soy sauce
  • 1 dash lime juice
  • Salt (preferably kosher or sea)
  • Freshly ground black pepper
  • 1 tablespoon chopped herbs (dill, chives, parsley)

 

Plus

  • 1 mini-muffin tin with 12 cups
  • 1 tablespoon chopped chives
  • Dill sprigs

Phyllo Cups with Crabmeat Filling

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