• 4 large Russet potatoes
• Salted butter
• Cousins Creole Tomato Salad Dressing
• 1 lb. Louisiana Crawfish
• 2 Tbls olive oil
• 4 cloves garlic
• 1 bunch green onions
• 1 lb. crispy bacon crumbled
• 1 chopped tomato
• Optional:  grated mild cheddar cheese

Potato Skins

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Green Tomatoes with Lump Crab

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• 4 slices of bacon
• 1/4 teaspoon salt
• 1/8 teaspoonn ground black pepper
• pinch cayenne pepper
• 1 lb extra large (21- 25 count) shrimp, peeled and deveined
• 2 tablespoons chives, minced
  

Broiled Bacon-Wrapped Shrimp

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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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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

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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

• 3 sticks butter, softened
• 6 garlic cloves, minced
• juice and zest of 2 lemons
• 4 tablespoons minced green onions
• 2 teaspoons red chile flakes
• salt and freshly ground pepper 

For the Oysters:

• 24 raw oysters on the half shell
• 1 1/4 cups shredded Parmesan cheese
• lemon wedges and French bread for serving, optional

Dr. Fox's Char-Grilled Oysters

• 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

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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

• 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

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• 1/4 cup pecans, chopped
• 1 (16 oz) Brie round
• 1 (16 oz ) can whole cranberries
• 1/4 cup brown sugar, packed
• 2 tablespoons spiced rum (orange juice may be substituted)
• 1/2 teaspoon ground nutmeg
• assorted apple slices, crackers, pear slices

Warm Cranberry Brie With Pecans

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