• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
• 2 tablespoons Worcestershire sauce
• 1 cup Italian seasoned breadcrumbs
• 2 tablespoons minced parsley
• 2 teaspoons granulated onion
• 1 to 2 tablespoons half & half
• 2 well-beaten eggs
• 1 pound ground beef
• 1 pound ground pork
• 1 bunch green onion tops, sliced
• ¼ cup finely grated Parmesan cheese
• salt, pepper, and cayenne pepper to taste
• 2 tablespoons catsup

Barbecue Meatloaf

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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

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• 10 dried figs, cut into small pieces
• 1/2 cup golden raisins
• 1/2 cup water
• 2/3 cup dark rum
• 1½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup dark brown sugar
• 1 stick unsalted butter, melted
• 1/2 cup breadcrumbs
• 1/2 cup dried cranberries or cherries

Rum Soaked Figgy Pudding

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• 1 pound shrimp, cooked, peeled and  deveined
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind, no white attached
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Creole seasoning
• 3 tablespoons mayonnaise
• 1 cup breadcrumbs
• salt and freshly ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons oil
• tartar and cocktail sauces for serving, optional

Shrimp Cakes

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• 1 lb crabmeat
• 1 tablespoon butter
• 4 cloves garlic, chopped
• 1/3 cup green onions, chopped
• 1/4 cup fresh parlsley, chopped
• 1 tablespoon Old Bay Seafood seasoning
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon fresh basil, chopped

Crab Cakes

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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