Appetizers

Course: 
  • 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

 Cocktail Crab Cakes

Click image to enlarge

Course: 

For the Pickled Shrimp:

  • 24 colossal Louisiana Shrimp, boiled with seafood boil seasoning, peeled
  • 18 thin slices jalapeno pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • zest and juice of 2 lemons
  • 1 teaspoon chopped shallot
  • 1 teaspoon chopped garlic
  • 1/4 cup extra virgin olive oil
  • 1 cup rice wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Poached shrimp:

  • 48 colossal (U-12 count) Louisiana shrimp peeled, tail on
  • 1 gallon water
  • 2 lemons, squeezed and left whole
  • 2 onions, chopped
  • 3 ribs celery, chopped
  • 4 garlic cloves
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoons whole coriander
  • 4 tablespoons brown mustard seeds
  • 1/4 cup granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup celery salt
  • 1/4 cup Spanish paprika (picante)
  • 2 tablespoons cayenne pepper
  • 21/2 cups kosher salt
  • 3 quarts ice cubes

For the Egg Yolk Mousse:

  • 12 hard-boiled eggs, peeled and cut in half widthwise
  • 1 cup Blue Plate mayonnaise
  • 1/2 cup Dijon mustard
  • 1 teaspoon white truffle oil
  • 1/2 teaspoon kosher salt

    Chef Philip Lopez

    Chef Philip Lopez Click to enlarge image.

    For the Deviled Shrimp Stuffing:

    • 24 colossal (U-12) Louisiana shrimp, boiled with seafood boil seasoning, peeled 
    • 2 tablespoons chopped shallots
    • 2 tablespoons chopped garlic
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh tarragon
    • 1 teaspoons chopped capers
    • 1 teaspoon chopped cornichons
    • 1 teaspoon  lemon juice
    • 1 cup Blue Plate mayonnaise
    • 1/4 cup whole grain Creole mustard
    • 1/4 cup ketchup
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 teaspoon celery salt
    • cayenne pepper to taste

     

    Course: 
    • 2 tablespoons unsalted butter
    • 1 cup green onion, chopped
    • 1/2 cup fresh parsley, chopped
    • 1 pound Louisiana crawfish tails
    • 1 1/2 teaspoons (2 cloves) garlic, minced
    • 3/4 pound smoked Gouda cheese, shredded or thinly sliced
    • 3/4 cup heavy cream
    • cayenne pepper to taste
    • salt and freshly ground pepper to taste
    • 1/2 cup dry vermouth
    • 18 puff pastry vol au vent shells, heated according to package instructions and kept warm

    Crawfish Clemmons

    Crawfish Clemmons

    Click image to enlarge

     

     

     

    • 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

    Spicy Crabmeat Salad 

    Course: 
    • 1 teaspoon garlic, chopped
    • 9 tablespoons butter, divided
    • 1 lb shrimp, peeled and deveined
    • 3 tablespoons Worcestershire sauce
    • 1 tablespoon Crystal hot sauce (other hot sauces may be substituted)
    • 1 lemon, juice only
    • 1 tablespoon cane vinegar
    • 1 tablespoon cane syrup
    • 2 teaspoons Creole seasoning
    • 2 teaspoons cracked black pepper
    • 1 teaspoon bourbon
    • 1 fresh rosemary sprig, minced

    Bourbon BBQ Shrimp Appetizer

    Bourbon BBQ Shrimp Appetizer 

    Click to enlarge image

    Course: 

     

    • 1 stick unsalted butter
    • 1/2 cup finely chopped onions
    • 1 package frozen spinach, thawed and drained
    • 8 ounces cream cheese, softened
    • 8 ounces sour cream
    • 3/4 cup freshly grated Parmesan cheese
    • 1 jar marinated artichokes, chopped into bite size pieces
    • red pepper flakes to taste
    • 8 ounces grated Monterrey jack cheese
    • tortilla chips or toasted bread cubes, for serving

    Artichoke and Spinach Dip

     

     Artichoke and Spinach Dip

    Click image to enlarge

    Course: 

     

    • 3/4 cup chopped fennel (bulb only)
    • 1/4 cup chopped leeks (green and white parts)
    • 1/4 cup finely chopped fresh parsley
    • 1/4 cup finely chopped scallions (green and white parts)
    • 1/4 cup chopped celery
    • 1/4 cup ketchup
    • 2 1/2 cups chopped frozen spinach (cooked and drained)
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon white pepper
    • 1 teaspoon dried thyme leaves
    • 1 teaspoon ground anise
    • 2 teaspoons Worcestershire sauce
    • 1/4 cup Herbsaint or Pernod liqueur 
    • 1 cup melted salted butter
    • 1/2 cup seasoned dried breadcrumbs
    • 1 cup heavy whipping cream

    Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

    Galatoire's Spinach Rockefeller

     Galatoire's Spinach Rockefeller

    Click image to enlarge

     

    • 3/4 cup chopped celery
    • 3/4 cup chopped scallions (white and green parts)
    • 1/2 cup chopped parsley
    • 1 cup chopped yellow onion
    • 1/2 cup ketchup
    • 1/2 cup tomato puree
    • 1/2 cup Creole mustard or any coarse, grainy brown mustard
    • 2 tablespoons prepared horseradish or to taste
    • 1/4 cup red wine vinegar
    • 2 tablespoons paprika
    • 1 teaspoon Worcestershire sauce
    • 1/2 cup salad oil
    • 48 jumbo shrimp, peeled, boiled and chilled 
    • 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

     

    Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

    Galatoire's Shrimp Remoulade 

    Galatoire's Shrimp Remoulade  

    Click image to enlarge

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