• 1¾ cups all-purpose (plain) flour 
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon cumin seeds, roasted
• 1 teaspoon garam masala 
• ¾ cup milk
• 1 egg, beaten
• 1 tablespoon unsalted butter, melted 
• 1 cup fresh or thawed frozen corn kernels
• ½ cup thinly sliced green onions, including tender green tops
• ½ cup minced red bell pepper
• ½ cup chopped fresh cilantro
• vegetable oil for deep-frying

Corn Puffs

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• 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
• 1 tablespoon butter
• ½ medium onion, finely chopped
• ½ medium green pepper, finely chopped
• ½ cup finely chopped celery
• ½ tablespoon minced garlic
• ¼ cup finely chopped fresh parsley leaves
• 1 pound fresh Gulf crabmeat, shell and cartilage removed
• 1 cup seasoned breadcrumbs
• ⅓ cup sour cream
• 2 tablespoons Tabasco
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh lemon juice
• cayenne to taste
• 4 eggs, lightly beaten
• 1 tablespoon Creole seasoning
• 1 cup milk
• 3 cups flour seasoned with cayenne and Creole seasoning
• oil for frying
• lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

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• 16 (12–15 count) head-on shrimp, body peeled
• 4 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons finely ground black pepper
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons Creole seasoning
• 1 cup amber beer
• 1 whole lemon
• ½ pound unsalted butter
• 4 sprigs rosemary, for garnish

Pot O' Gold BBQ Shrimp

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• 5 slices white loaf bread, crusts removed 
• Milk
• 1 pound fresh shrimp, shelled, deveined, and finely ground
• 2 medium potatoes (about ½ pound), boiled and mashed
• ½ teaspoon powdered dried fennel 
• Salt and freshly ground black pepper to taste 
• Peanut oil for deep frying

Sassy Shrimp Puffs

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• 1 egg, beaten
• ¼ cup evaporated milk
• ½ teaspoon prepared mustard
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup flour
• ½ cup cornmeal
• ½ teaspoon baking powder
• 1 pound large, peeled crawfish tails
• oil for frying

Battered Fried Crawfish Tails

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• 4 pounds medium shrimp, in the shell
• 1 cup unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, crushed through a garlic press
• 2 tablespoons black pepper, finely cracked
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 bay leaf, broken in half
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• dash of ground nutmeg
• 2 teaspoons minced fresh basil

Acadian Pepper Shrimp

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• 1 lb fresh pork sausage, removed from casing
• 1 pint oysters and oyster liquid, chopped
• 1/2 cup parlsey, choppe
• 1/2 cup green onion tops, chopped
• bread crumbs from 8 slices toasted bread
• 1/4 cup butter, melted
• lemon juice from 1 lemon
• 12 oyster shells

Cajun Stuffed Oysters

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• 1 quart oysters, in liquor (36 oysters needed) 
• 1½ sticks butter, softened
• 2 garlic cloves, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried whole-leaf oregano
• 1/2 teaspoon dried whole-leaf sweet basil
• 1/4 teaspoon dried whole-leaf thyme
• 3/4 cup grated Parmesan cheese

Brigtsen's SOS Grilled Oysters

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Crab Cakes

• 1 tablespoon Creole mustard
• 1 large egg
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 small red onion, finely chopped
• 1 green pepper, seeded de-ribbed and finely chopped
• 1 teaspoon finely chopped fresh cilantro
• 1 teaspoon Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fine, dry breadcrumbs
• 1 pound lump crabmeat
• 1/2 cup olive oil or clarified butter
• 1½ cups Creole Sauce (see recipe)
• 1/4 cup Lemon Butter Sauce (see below)
• 4 springs of fresh basil, for garnish

Lemon Butter, Yield: 1 cup

• 3/4 cup unsalted butter
• Juice of one lemon
• Kosher or Sea salt and white pepper
• 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

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• 1 cup (6 oz/185 g) cooked Louisiana shrimp
• 1/4 cup (1½ oz 145 g) finely diced celery
• 1 tablespoon finely diced green bell pepper (capsicum) 
• 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
• 1/4 teaspoon fleshly ground black pepper
• 1/4 teaspoon chopped fresh dill 
• 1/2 teaspoon salt
• 12 hard-cooked egg yolks 
• 1½ teaspoons Dijon mustard 
• Pinch of cayenne pepper 
• 4 thin slices dense-textured white sandwich bread 
• baby arugula (rocket) sprigs 
• 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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