Appetizers

  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • ¼ cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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Course: 
  • bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
  • 1/2 pound headless deveined shrimp, shells on
  • 8 ounces cream cheese, room temperature
  • 1/2 cup mayonnaise
  • juice of 1/2 lemon
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons chopped green onion
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons garlic powder
  • salt and black pepper to taste
  • crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

Lindas Shrimp Dip

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CHUTNEY

  • 1 tablespoon canola oil
  • Kernels from 2 ears yellow corn (about 1-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced jalapeho chile
  • 3 tablespoons minced red onion
  • 1 cup diced fresh pineapple
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 egg
  • 1/4 cup mayonnaise,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups panko bread crumbs
  • 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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Per Serving:

  • 1 medium Creole tomato
  • 2 ounces Louisiana jumbo lump crabmeat
  • 1 tablespoon Ravigote sauce (recipe follows)
  • 1 tablespoon Lemon Confit (recipe follows)
  • salt and pepper
  • onion, thinly sliced (optional)
  • radishes, thinly sliced (optional

Ravigote Sauce:

  • 1 teaspoon dry mustard
  •  whole lemons, juiced
  • 1 cup mayonnaise
  • 1 tablespoon parsley, chopped
  • 1 teaspoon fresh tarragon, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 hard-boiled egg, minced
  • 1 teaspoon Louisiana hot sauce, or to taste
  • 1 teaspoon freshly ground black pepper 
  • 2 tablespoons capers, drained
  • ¼ cup red bell pepper, diced small
  • 1 tablespoons finely diced poblano pepper

Lemon Confit:

  • 6 whole lemons, washed, trimmed at both ends, and cut into 6 wedges
  • 6 tablespoons kosher salt
  • 1 cup fresh lemon juice
  • olive oil, to cover

Louisiana Jumbo Lump Crab with Creole Tomatoes

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Course: 
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1/2 cup plus two tablespoons Parmesan cheese, freshly grated
  • 1/4 cup Romano, freshly grated
  • 1 ten-ounce package frozen spinach, thawed
  • 9 ounces frozen artichoke hearts, thawed and chopped
  • 1 baguette, cut into thin slices

Spinach & Artichoke Dip

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