• 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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• vegetable oil divided
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• salt and cayenne pepper to taste
• 2 eggs, separated
• 1/4 cup milk
• 1/4 teaspoon Louisiana hot sauce
• 1 cup flaked cooked catfish
• 1/2 cup jalapeno cheese, shredded
• 1½ cups cooked white rice
• 1/4 cup onion, minced
• 1/4 cup celery, minced
• 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

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• 1 sheet phyllo pastry (15 x 20 inches, 1½ ounces )
• Melted butter

For the filling

• 12 ounces crabmeat
• 1/2 red bell pepper
• 1/2 green bell pepper
• 2-3 scallions
• 1 small red chili pepper
• 1/2 clove garlic

For the sauce

• 5 tablespoons mayonnaise
• 1/2 teaspoon curry powder
• 2 tablespoons light soy sauce
• 1 dash lime juice
• Salt (preferably kosher or sea)
• Freshly ground black pepper
• 1 tablespoon chopped herbs (dill, chives, parsley)

Plus

• 1 mini-muffin tin with 12 cups
• 1 tablespoon chopped chives
• Dill sprigs

Phyllo Cups with Crabmeat Filling

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• 2/3 cup olive oil
• 1/2 cup white balsamic vinegar 
• 1 tablespoon chopped fresh cilantro
• 2 tablespoon grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon  hot sauce
• 1½ lb. peeled, large cooked shrimp 
• Romaine lettuce heart leaves

Shrimp Shooters

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• 1 large eggplant, peeled
• 1 small red bell pepper, cored
• 1 small onion, peeled
• olive oil
• 1 (15-oz.) can black beans, drained and rinsed
• Juice of 3 limes
• 3/4 teaspoon ancho chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 to 1½ teaspoons salt
• 1/3 cup chopped cilantro

Grilled Eggplant and Black Bean Party Dip

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• 1 lb blue crab meat
• 1 lb cream cheese, softened
• 1 bunch green onions, green and white parts finely chopped
• ½ cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 2 splashes hot sauce
• ½ cup almonds, sliced, lightly toasted
• crackers, pita chips or toast ponts for serving

Joe Patti's Hot Crab Dip

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• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ teaspoons rice vinegar
• 3/4 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika
• green pepper or green onions for top, chopped (optional)

Jalapeno Bacon Deviled Eggs

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• 1 eggplant
• salt
• olive oil for brushing
• freshly ground pepper
• 1/3 cup chopped fresh chives
• 3 cloves garlic, minced
• balsamic vinegar for sprinkling
• leaves from 12 fresh thyme sprigs, finely chopped, or 1 tablespoon dried thyme, crumbled
• 1 log (7 oz.) fresh goat cheese, at room temperature

Grilled Eggplant and Goat Cheese Spiral

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• 2 cups olive oil
• 10 cloves garlic, thinly sliced
• 1/2 cup fresh lime juice
• salt and pepper to taste
• 24 large shrimp peeled and deveined

Peach Salsa

• 2 cups diced fresh peaches
• 1 bunchgreen onions, including tender green tops, thinly sliced
• 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
• ¼ cup coarsely chopped fresh cilantro 
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• Lime wedges, for serving

Grilled Shrimp with Peach Salsa

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• 2 strips bacon
• 5 ears corn, shucked
• 1 red bell pepper, cored, seeded, and finely diced
• 1 orange bell pepper, cored, seeded, and finely diced
• 1 cup finely diced red onion
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups water
• 1/3 cup sugar
• 2 teaspoons black mustard seeds
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt

Pickled Corn and Bacon Relish

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