• 1/4 cup plus teaspoon extra virgin olive oil
• ​1/2 cup yellow onion, chopped
• 1 teaspoon garlic, chopped
• 1/2 cup flour
• 3 cups chicken broth
• 1 chicken boullon cube
• 4 cups tomato sauce, two 14 1/2 ounce cans or homemade preferred
• 2 cups tomato juice
• 3 large peeled fresh tomatoes or 14 1/2 ounce can whole peeled tomatoes
• 3/4 cup fresh basil, thinly slices and loosely packed
• 1 cup heavy cream
• 1/2 teaspoon salt
• dash of white pepper
• 8 ounces of fresh lump crabmeat,  picked clean of shells

Creamy Tomato Bisque With Lump Crabmeat

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• 1 pound crabmeat, picked over
• 1 cup diced white bread
• 2⁄3 cup mayonnaise
• 2 green onions, chopped
• 2 dashes Tabasco
• Salt and Freshly ground black pepper
• 3 cups bread crumbs
• 1/4 cup canola oil

Hollandaise

• 1/2 cup satsuma or orange juice
• 1 tablespoon white wine vinegar
• 1-inch piece of ginger, peeled and crushed
• 1 shallot, minced
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 sprig fresh thyme, leaves only
• 1 bay leaf
• 1/2 lemon juice
• 4 egg yolks
• 1 cup hot clarified butter (between 135° and 145°)
• 1 pinch cayenne pepper
• Salt
• Tabasco

Poached Eggs

• 1 tablespoon white vinegar
• 1 teaspoon salt
• 8 eggs

Poached Eggs & Satsuma Hollandaise over Crab Cakes

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• 1 lb fresh jumbo lump Louisiana crab meat, picked over to remove cartilage and shells
• 4 green onions (scallions), green parts only, minced
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons Creole or Cajun seasoning
• 2 to 4 tablespoons fine dry bread crumbs
• 1/4 cup mayonnaise
• 1 large egg
• 1/2 cup unbleached all-purpose flour
• 6 tablespoons vegetable oil
• salt and ground white pepper

Note: The amount of bread crumbs you add will depend upon the juiciness of the crabmeat. Start with just 2 tablespoons. If the cakes won't hold together once you have added the egg, add more breadcrumbs, 1 tablespoon at a time. There is no substitute for fresh blue crabmeat, preferably "jumbo lump", which indicates the largest pieces and highest grade.

Cocktail Crab Cakes

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• 1 pound fresh Louisiana jumbo
  lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions,
  minced
• 3 tablespoons nonpareil
  capers
• 1/3 cup (or to taste)
  McIlhenny’s Spicy Mayonnaise*
• 1 tablespoon lemon juice
• freshly ground black pepper,
  to taste
• 4 large ripe Creole tomatoes,
  tops cut off and all pulp removed* (if serving as a salad)
• toasted French bread rounds or water crackers (if serving as a dip)

Note: If McIlhenny’s Spicy Mayonnaise is not available, use regular mayonnaise, Creole seasoning, and Louisiana hot sauce to taste.

Spicy Crabmeat Salad

• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 1 pound lump crabmeat
• 2 cups ( 4 sticks) unsalted butter, divided
• 1 large yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 bunch green onions, finely chopped
• 3 tablespoon flat-leaf parsley, minced
• 1 tablespoon finely chopped garlic
• Salt and Pepper to taste
• 1/4 teaspoon Louisiana Hot Sauce
• 3 cup cubed french bread
• 1 cup panko bread crumbs
• 2 cup crab stock or shrimp stock
• 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

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• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

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• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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