• 3 dozen ten to twelve count head-on shrimp
• 1 pound jumbo lump crabmeat
• ½ cup melted butter
• ½ cup finely diced onions
• ¼ cup finely diced celery
• ¼ cup finely diced red bell pepper
• 2 tablespoons finely diced garlic
• ½ cup sliced green onions
• 1 teaspoon dried thyme
• 1 tsp dried basil
• 1 tablespoon Creole mustard
• 1 tablespoon dry sherry
• ½ cup bechamel sauce
• ¾ cup seasoned Italian
• bread crumbs
• salt and cracked black pepper to taste
• ½ cup melted butter ½ cup dry sherry
• 1 cup water

Jumbo Shrimp Viala

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• 3 tablespoons vegetable oil, divided 
• 1 tablespoon capers, drained 
• 6 large spears asparagus, with bottom third of each spear peeled 
• 2 (5- to 6-ounce) flounder or other thin fish fillets (alternatives are sheepshead, snapper, or trout) 
• vegetable oil spray 
• ½ cup very finely grated Parmesan cheese 
• 2 tablespoons salted butter 
• 1 lemon, juiced
• 1 teaspoon minced parsley 
• 4 ounces jumbo lump crabmeat, picked through 

Parmesan Crusted Flounder with Crabmeat

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• 1 tablespoon butter
• 3 green onions, white and green parts, minced
• 1 cup crabmeat, picked over
• 3/4 cup panko, in all
• 1 teaspoon minced garlic
• 1 teaspoon Creole mustard 
• Creole seasoning, salt, and pepper to taste
• 2 large eggs
• 16 crab fingers
• 2 tablespoons buttermilk
• vegetable oil for frying 
• Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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• 3 tablepoons balsamic vinegar
• 2 tablespoons honey
• 1½ tablespoons dark brown sugar
• 1 tablespoon chopped rosemary
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 cloves garlic, chopped
• 8 chicken drumsticks, about 1½ pounds

Balsamic, Honey and Rosemary Drumsticks

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• ¼ cup diced yellow onion 
• ¼ cup diced bell pepper (red and/ or green) 
• Olive oil or butter for sautéing and coating the baking dish 
• 4 cups cooked white rice 
• ¾ cup mayonnaise 
• ½ cup tomato sauce 
• 12 ounces peeled and deveined medium shrimp 
• 1 pound crabmeat, picked over to remove shells 
• 2 tablespoons seafood boil spice 
• 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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Crab Cakes

• 1 tablespoon Creole mustard
• 1 large egg
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 small red onion, finely chopped
• 1 green pepper, seeded de-ribbed and finely chopped
• 1 teaspoon finely chopped fresh cilantro
• 1 teaspoon Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fine, dry breadcrumbs
• 1 pound lump crabmeat
• 1/2 cup olive oil or clarified butter
• 1½ cups Creole Sauce (see recipe)
• 1/4 cup Lemon Butter Sauce (see below)
• 4 springs of fresh basil, for garnish

Lemon Butter, Yield: 1 cup

• 3/4 cup unsalted butter
• Juice of one lemon
• Kosher or Sea salt and white pepper
• 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

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• 2 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery 
• 1/4 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon dried thyme
• 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
• 3½ cups heavy whipping cream
• 1 cup cooked corn
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1 pound lump crabmeat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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• 2 small pears, peeled cored, and chopped
• 1/2 pound cooked jumbo lump crabmeat, picked over
• 3/4 cup coarsely grated skim0milk mozzarella cheese
• 1/2 cup finely chopped lean Virginia ham
• 3/4 cup minced drained water chestnuts
• 6 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 6 (12 x 17-inch) sheets phyllo dough, room temperature
• 4 teaspoons vegetable oil
• 1 teaspoon plain dried bread crumbs

Paste Recipe Title Here

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• 1 lb crabmeat
• 1 tablespoon butter
• 4 cloves garlic, chopped
• 1/3 cup green onions, chopped
• 1/4 cup fresh parlsley, chopped
• 1 tablespoon Old Bay Seafood seasoning
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon fresh basil, chopped

Crab Cakes

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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