• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 teaspoon chopped tomatoes
• 1 tablespoon sliced mushrooms
• 6 medium (21-24 count) cooked Gulf shrimp
• 3 eggs, well beaten
• 1 tablespoon lump white Gulf crabmeat
• 1 tablespoon shredded cheddar cheese

Gulf Seafood Omelet

Video of Cooking Demonstration Available

Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

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Risotto

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 2 (32-ounce) cartons low sodium chicken broth
• 1 large tomato, preferably Creole, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lbjumbo lump Gulf crabmeat

Flounder

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 4 fresh Gulf flounder filets
• salt and freshly ground pepper to taste
• Chef Danie's House Seasoning (Capone's online store)
• 1/2 cup white wine
• 1 large tomato, preferably Creole, cut into 8 thin slices
• 1 bunch fresh basil leaves
• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces

Garnishes

• micro greens
• Parmesan cheese curl

Gulf Flounder Caprese with Crab Risotto

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