Per serving:

• 12 gnocchi per serving (recipe follows)
• ¼ cup citrus cream (recipe follows)
• 2 ounces jumbo lump crab
• fresh mint chiffonade for garnish

Gnocchi

• 3 Yukon gold potatoes,  boiled and peeled
• 1 fresh egg
• 1 cup all purpose flour
• 1 tablespoon kosher salt

Citrus Cream        

• 1 quart heavy cream
• ½ cup lemon juice
• ½ cup lime juice
• ½ cup orange juice

Crab Gnocchi

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• 2 loaves sliced white bread
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• ½ green bell pepper, finely diced (about ¼ cup)
• ½ red bell pepper, finely diced (about ¼ cup)
• ½ small onion, finely dices (about ½ cup)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Colman's dry mustard
• 1 teaspoon hot sauce
• 8 ounces crabmeat, any mix of lump, claw, and backfin
• Canola or corn oil for frying
• Lemon wedges for serving

Devil Crab

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• 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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• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 1 pound of peeled crawfish tails 
• 1 pound of shrimp, peeled and deveined 
• ½ cup of oil 
• 1 large bell pepper
  
• 1 small onion
• 1 rib of celery 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, cubed 
• 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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• 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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• 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

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• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter 
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 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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• 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

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• 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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