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
• 1½ 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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• 1 sleeve saltine crackers, finely crushed
• 1 cup plain flour
• salt, black pepper, and cayenne pepper
• 2/3 cup buttermilk
• 1 egg
• 1 pound cleaned small shrimp
• cooking oil, for frying

Buttermilk-Battered Popcorn Shrimp

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• ½ pound bacon
• ½ pound brie, rind removed
• 1 stick butter, chopped 
• 2 dozen chilled fresh Louisiana oysters 
• rock salt

Brie and Bacon Chargrilled Oysters

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• 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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• Five-Pepper Jelly (recipe follows) 
• 1 (2-ounce) slab tasso* 
• ½ cup all-purpose flour
• ¾ teaspoon Creole seasoning
• 12 whole pickled okras
• 24 jumbo shrimp
• ½ cup vegetable oil
• Crystal Hot Sauce Beurre Blanc (recipe follows)

Five-Pepper Jelly

• 1½ cups light corn syrup
• 1¼ cups white wine vinegar
• ½   teaspoon Kosher salt
• ½  teaspoon red pepper flakes
• ¼  teaspoon black pepper
• 3 large bell peppers (1 each: red, yellow & green)
• 4 jalapeño peppers

Crystal Hot Sauce Beurre Blanc

• 1 small shallot, minced
• 6 cloves garlic, minced
• ⅓  cup Crystal Hot Sauce
• ¼ cup heavy cream
• 6 tablespoons cold butter, chopped
• salt and pepper 

Shrimp & Tasso Henican

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• 1½ cups mayonnaise 
• 3 chiles chipotles en adobo, finely chopped, with 1 teaspoon adobo sauce
• 1 clove garlic, minced
• 1tablespoon fresh lime juice
• 1 tablespoon minced lime zest
• 12 medium-thick slices lean bacon, cut in half crosswise
• 24 large shrimp, peeled, deveined, and butterflied, with tails attached
• freshly ground pepper to taste
• 1½ cups shredded Manchego, Monterey Jack, or other good melting cheese 
• about 4 tablespoons olive oil

Cheese-Stuffed Shrimp Wrapped in Bacon

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FOR THE BRINE:

• 3 cups water
• ½ cup kosher salt
• ½ cup packed brown sugar
• 3 bay leaves
• 2 tablespoons white peppercorns
• 8 giant shrimp, 3 to 4 ounces each

FOR CRAB CAKE STUFFING: 

• 1½ medium carrots, peeled and cut into ¼ inch dice 
• 1½ ribs celery, cut into ¼ inch dice 
• 1 medium onion, cut into ¼ inch dice 
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter 
• ¼ cup mayonnaise
• Zest of 4 lemons 
• 1 tablespoon chopped fresh thyme 
• ¼ cup freshly chopped fresh parsley 
• 2 teaspoons Old Bay Seasoning
• 1 cup panko or bread crumbs 
• 2 cups lump crabmeat 
• Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing

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• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons chopped green onion (white part only)
• 1 teaspoon minced garlic
• 2 large egg yolks, slightly beaten
• 1 (12-ounce) can evaporated milk
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups finely grated Gruyere cheese
• 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
• 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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• Salt and freshly ground black pepper 
• 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
• 2 large eggs, beaten 
• 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
• 1/2 teaspoon cayenne pepper 
• ⅓ cup all purpose (plain) flour 
• ⅓ cup minced cooked ham
• 2 green onions, white and tender green parts, thinly sliced
• 1/4 cup finely diced provolone or Swiss cheese
• 2 cups unseasoned dried bread crumbs
• vegetable oil for frying

Potato and Ham Croquetas

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