crab

Course: 
  • 6 bacon slices
  • 2 celery ribs, diced
  • 1 medium-size green bell pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño pepper,seeded and diced
  • 1 (32-oz.) container chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups fresh corn kernels (6 ears)
  • 1 pound fresh lump crabmeat, drained and picked*
  • 1 cup whipping cream
  • ¼ cup chopped fresh cilantro ½ tsp. salt
  • ¼ teaspoon pepper
  • Oyster crackers
  • Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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Course: 
  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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Course: 
  • 2 tablespoons unsalted butter
  • ¼ cup diced yellow onion
  • ½ red bell pepper, seeded and diced 
  • 2 jalapeños, seeded and diced 
  • 2 cloves garlic, minced 
  • 1 cup lager, such as Lone Star or Corona 
  • 1 cup water 
  • 8 ounces cream cheese, at room temperature 
  • 1 pound white American cheese, shredded 
  • 1 pound lump crabmeat 
  • 2 tablespoons chopped fresh cilantro 
  • 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
  • ½ teaspoon kosher salt ¼ teaspoon cayenne 
  • guacamole, for topping 
  • tortilla chips, for serving 

Gulf Coast Crab Queso

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Course: 
  • 1/4 cup flour
  • 1/4 cup cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 pounds Louisiana crab meat
  • 6 slices of sandwich bread, crusts removed
  • 1/4 cup sliced green onion tops
  • 1 tablespoon minced parsley
  • salt, pepper, and cayenne to taste
  • bread crumbs, for topping

Baked Stuffed Crab

Baked Stuffed Crab

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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Course: 
  • ½ cup chopped celery
  • ½ cup chopped green onions with tops
  • 1 clove garlic, minced
  • ¾ cup butter, in all
  • 1½ cups moistened unseasoned croutons
  • ½ pound crabmeat
  • 2 tablespoons chopped parsley
  • ½ pound shrimp, boiled and chopped
  • 1 egg, slightly beaten
  • salt, pepper, and cayenne pepper to taste
  • 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

Baked Stuffed Flounder

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Course: 
  • 1 whole beef tenderloin
  • Creole seasoning
  • vegetable oil
  • Jumbo Lump Crab Cream, recipe follows
  • chives, for garnish

Jumbo Lump Crab Cream

  • ½ pound jumbo lump Louisiana crabmeat
  • salt, pepper, or Creole seasoning
  • vegetable oil
  • ¼ large sweet onion, minced
  • ¼ bell pepper, minced
  • 1 celery ribs, minced
  • 1 garlic cloves, minced
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups low-fat buttermilk
  • 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
  • 1 ½ tablespoons all-purpose flour
  • ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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Course: 

 

  • 6 large mirlitons
  • cups olive oil, in all
  • 3 cloves garlic, thinly sliced 
  • 1 teaspoon crushed red pepper flakes
  • 2 cups plain bread crumbs
  • 1 cup freshly grated Parmesan
  • 1 sprig basil, chopped
  • 1 sprig thyme
  • 1 pound jumbo lump Louisiana crab meat,  picked over
  • ¼ cup Sauce Ravigote (recipe follows)
  • 1 green onion, chopped
  • salt and freshly ground black pepper

Sauce Ravigote

  • 1 cup mayonnaise
  • ¼ cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped chives
  • 1½ teaspoons salt
  • 1 teaspoon white wine vinegar
  • ground cayenne pepper
  • ground white pepper
  • juice of 2 lemons

John Besh's Crab Stuffed Mirliton

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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
  •  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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