• 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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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
• 1½ 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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• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice 
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet
• (about 1 cup)
• 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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• 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
• 12 ounces cream cheese, softened, divided
• ½ cup chicken broth, divided
• 2 cups spinach, coarsely chopped
• 2 cups Louisiana lump crabmeat
• 2 cups cooked shrimp, chopped
• 1½ teaspoons dried basil
• 1 jar (25-26 ounces) good marinara sauce
• 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
• ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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• 3⁄4 cup canola oil
• 3⁄4 cup flour
• 2 large onions, chopped 
• 6 blue crabs, quartered 
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 3 quarts Shrimp or Shellfish Stock (Store bought is fine substitute) 
• 2 cups sliced okra
• 1 tablespoon fresh or dried thyme
• 2 bay leaves
• 1 pound smoked sausage, sliced 1⁄2 inch thick
• 4 green onions, chopped
• 2 tablespoons from My Creole Spice Jar (recipe follows)
• Salt and pepper
• Tabasco
• 1 pound medium wild American shrimp, peeled and deveined
• 1 pint shucked oysters and their liquor
• 1 cup crabmeat 
• 6 cups white rice

My Creole Spice Mix:

• 2 tablespoons celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• ½ teaspoon ground allspice
• 1 tablespoon sweet paprika
• 1 tablespoon coarse sea salt
• 1 tablespoon black pepper

Mama's Seafood Gumbo

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FOR THE BRINE:

• 3 cups water
• ½ cup kosher salt
• ½ cup packed brown sugar
• 3 bay leaves
• 2 tablespoons white peppercorns
• 8 giant shrimp, 3 to 4 ounces each

FOR CRAB CAKE STUFFING: 

• 1½ medium carrots, peeled and cut into ¼ inch dice 
• 1½ ribs celery, cut into ¼ inch dice 
• 1 medium onion, cut into ¼ inch dice 
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter 
• ¼ cup mayonnaise
• Zest of 4 lemons 
• 1 tablespoon chopped fresh thyme 
• ¼ cup freshly chopped fresh parsley 
• 2 teaspoons Old Bay Seasoning
• 1 cup panko or bread crumbs 
• 2 cups lump crabmeat 
• Kosher salt and freshly cracked black pepper, to taste

Colossal BBQ Shrimp with Crab Cake Stuffing

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• ½ cup (1 stick) unsalted butter
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 2 tablespoons chopped green onion (white part only)
• 1 teaspoon minced garlic
• 2 large egg yolks, slightly beaten
• 1 (12-ounce) can evaporated milk
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 2 cups finely grated Gruyere cheese
• 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
• 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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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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For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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