• 1/3 cup onion, chopped
• 1 green pepper, diced
• 2 tablespoon butter
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup soft bread crumbs
• 1 cup cheddar cheese, grated
• 1 (16 oz.) can green beans, drained
• 1 (16 oz.) can whole tomatoes, peeled

Note: image of recipe shown without tomatoes

New Orleans Green Beans With Cheddar Cheese and Tomatoes

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• 4 large, fresh artichokes
• 1 can flat anchovies in olive oil
• 2 cups olive oil
• 3 cups Italian bread crumbs
• 2 cups grated Parmesean or Romano cheeese(mix them is OK)
• 1/2 cup minced parsley
• 6 cloves garlic minced

Stuffed Artichokes With Parmesan

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For the Bechamel Sauce

• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

For the Potatoes

• 4 Idaho potatoes, peeled and boiled
• 2 cups Béchamel Sauce (recipe follows)
• 2 cups shredded sharp cheddar cheese
• 1 cup seasoned, dried breadcrumbs
• ¼ cup Parmesan cheese
• Salt and white pepper
• ¼ cup clarified Butter

Galatoire's Potatoes au Gratin

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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• 1 pound lump crabmeat
• 2 cups ( 4 sticks) unsalted butter, divided
• 1 large yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 bunch green onions, finely chopped
• 3 tablespoon flat-leaf parsley, minced
• 1 tablespoon finely chopped garlic
• Salt and Pepper to taste
• 1/4 teaspoon Louisiana Hot Sauce
• 3 cup cubed french bread
• 1 cup panko bread crumbs
• 2 cup crab stock or shrimp stock
• 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

• 1/4 cup salted butter (1/2 stick)
• 1/4 cup olive oil
• 2/3 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon oregano
• 2 tablespoons parsley, minced, plus more for garnish
• 2 teaspoons garlic, minced
• 2 tablespoons scallions (tops, finely chopped)
• 1½ pints oysters (about 30 medium sized)

Note: freshly shucked oysters are preferred if not available then in a jar from your grocer.

Italian Baked Oysters

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• 3 1/2 cups cut up broccoli
• 1/4 cup salt butter (1/2 stick)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup bread crumbs
• 2 teaspoons dried rosemary, crushed

Sautéed Broccoli With Rosemary

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• 2 pints fresh oysters in liquid
• 1 lb ground round
• 10 slices day-old white sandwich bread
• 3/4 cup water
• 2 sticks butter 
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• salt to taste
• 1/4 cup chopped parsley
• 2 whole eggs, beaten
• 3/4 cup seasoned Italian breadcrumbs

Holiday Oyster Dressing

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• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

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Burger Mix

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup very finely diced onion
• 2 tablespoons very finely diced red bell pepper
• 2 tablespoons very finely diced yellow bell pepper
• ¾ teaspoon salt, in all
• ¼ teaspoon cayenne pepper, in all
• Emeril’s Original Essence to taste
• 1 pound Louisiana crawfish tails, peeled
• ¼ cu1 chopped green onion tops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 large eggs, in all
• 1½ cups breadcrumbs, in all
• ¼ cup grated Parmigiano-Reggiano cheese
• ⅓ cup flour
• ½ cup vegetable oil

Toppings

• 4 onion rolls, halved and toasted
• Creole tartar sauce, for serving
• ¼ cup sliced hamburger pickles
• 1 small tomato, cored and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

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