Appetizers

Avocado-Mango Topping

  • 1 mango
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 6 sprigs fresh cilantro
  • 6 sprigs fresh mint
  • Juice of 1 lime
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) simple syrup 
  • 1 avocado, diced
  • 1 tomato, diced
  • ¼ cup (35 g) pine nuts, toasted
  • Sriracha sauce (optional, to taste)



Crab Cakes

  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (13 g) leek (the white part only), finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 pound ( 455 g) crab meat, chopped
  • Juice of 1 lemon
  • 1 tablespoon (11 g) Dijon mustard
  • ½ cup (60 g) bread crumbs (panko preferably), divided
  • 1 egg, lightly beaten
  • ¼ cup (60 g) aioli or mayonnaise
  • Salt and pepper
  • 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

Tropically-Topped Crab Cakes

Click image to enlarge

 

  • 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
  • 2 quarts peanut, vegetable, or canola oil
  • 2 teaspoons kosher salt
  • Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
  • 1 tablespoon cornstarch or potato starch
  • ½ teaspoon granulated sugar
  • freshly ground black pepper to taste



    Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.

Loaded Tater Tots

Loaded Tater Tots

Click image to enlarge

 

  • 1 pound of potatoes, peeled
  • 2 tablespoons melted butter
  • ¼ cup milk or as needed
  • Salt and pepper to taste

For the bechamel sauce:

  • 2 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • pinch of salt and pepper

For the seafood filling:

  • 16 medium sized shrimp, peeled and deveined
  • 16 small scallops
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • salt and pepper to taste
  • ¼ cup white wine
  • handful freshly chopped parsley

For assembling:

  • ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

Coquilles St. Jacques

Click image to enlarge

SHRIMP

  • ½ cup panko (Japanese) bread crumbs
  • 1 tablespoon chopped fresh cilantro leaves
  • ⅔ cup rice flour or cornstarch
  • ½ cup unbleached all-purpose flour
  • ¼ teaspoon baking soda
  • 4 ounces light beer
  • 6 tablespoons canola oil
  • 1 pound large (21/25 count) shrimp, peeled and deveined
  • 1 lemon, thinly sliced
  • Coarse kosher salt and freshly ground black pepper

     

SPICY KETCHUP

  • 1 tablespoon pure olive oil
  • 1 sweet onion, grated
  • 1 garlic clove, mashed to a paste with salt (see note, below)
  • 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
  • 1 tablespoon tomato paste
  • ¼ cup sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon smoked hot paprika
  • Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

Beer-Battered Shrimp (Lighter)

Click image to enlarge

 

  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

Click image to enlarge

Course: 
  • 1 pound crabmeat
  • Kosher salt 
  • 1 pound fresh spinach, cleaned
  • 2 tablespoons all-purpose flour, plus more for rolling
  • ¼ teaspoon cayenne
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon white pepper
  • Unsalted butter
  • Beurre Blanc (recipe follows

Beurre Blanc

  • 1 cup dry white wine
  • ¼ teaspoon kosher salt
  • 12 tablespoons cold butter, cubed
  • Squeeze of fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Crab and Spinach Dumplings

Crab and Spinach Dumplings

Click image to enlarge

Course: 
  • 2 large egg yolks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Creole mustard or any coarse, grainy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1 cup vegetable oil
  • ¼ cup nonpareil capers, drained
  • ¼ cup chopped scallions (green and white parts)
  • 1 tablespoon chopped curly parsley
  • salt and freshly ground white pepper to taste
  • 1 pound jumbo lump crabmeat
  • 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
  • 2 medium vine ripened tomatoes, cored and cut into six 1 inch thick slices

Galatoire's Crabmeat Maison

Click image to enlarge

 

Course: 
  • 1½ pounds eggplant, cut into ½-inch pieces
  • ½ teaspoon salt
  • ¾ cup V8 juice
  • ¼ cup red wine vinegar, plus extra for seasoning
  • 2 tablespoons packed brown sugar
  • ¼ cup chopped fresh parsley
  • 3 anchovy fillets, rinsed and minced
  • 1 large tomato, cored, seeded, and chopped
  • ¼ cup raising
  • 2 tablespoons minced black olives
  • 2 tablespoons extra-virgin olive oil
  • 1 celery rib, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1 small onion, chopped fine
  • 1/4 cup pine nuts, toasted

Sicilian Caponata

Click image to enlarge

 

Course: 

Click here if you're looking for shrimp and garlic over baked tomatoes.

Remoulade Dressing

  • 2 large egg yolks
  • ¼ cup vegetable oil
  • ½ cup finely chopped scallions
  • ½ cup finely chopped celery
  • ¼ cup chopped fresh parsley leaves
  • ¼ cup prepared horseradish
  • ¼ lemon, seeded and cut up (rind included)
  • 1 bay leaf, crumbled
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon minced garlic
  • 3 tablespoons capers
  • 2 teaspoons sweet paprika
  • 1 teaspoon salt
  •  

Crab and Corn Fritters

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 2 large eggs, beaten
  • ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
  • 4 tablespoons (½ stick) butter
  • ½ cups corn kernels (fresh or thawed frozen)
  • ½ cup finely chopped red bell pepper
  • 2 scallions (part of green tops included), finely chopped
  • 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
  • Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

Crab and Corn Fritters Remoulade

Click image to enlarge

 

Pages

Subscribe to RSS - Appetizers