• 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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• 1/2 lb jumbo lump crabmeat, free of shells
• 1 (8-oz) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

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• 1 teaspoon peanut oil
• 5 cloves garlic, minced
• 3 shallots, minced
• 3 cups fish stock (chicken stock may be substituted)
• 2 tablespoons fish sauce
• 1/4 lb crabmeat, shells removed and picked clean
• 1/4 lb shrimp, shelled and deveined
• 1 15 ounce can creamed corn
• 1/2 teaspoon black peppercorns, cracked
• 1 egg beaten
• 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

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Cheesy Bread Crumb Topping

• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 1/4 cup grated Grana Padano or Parmesan Cheese

Crabmeat Gratin

• 1 tablespoon butter, plus more for buttering dishes
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 (14-ounce) can artichoke hearts (or 2 fresh artichoke bottoms, cooked until tender), diced
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 tablespoon sherry or brandy, optional
• 3/4 cup milk
• 1/2 cup cream
• Hot sauce to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon olive oil
• 1/4 pound button mushrooms, thinly sliced
• 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw)
• 1/4 cup finely chopped scallions

Susan Spicer's Crabmeat Gratin

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• 6 beef tenderloins, 6-8 oz each
• olive oil, as needed
• 2 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh thyme
• 2 tablespoons butter
• 1 pound jumbo lump crab meat, picked over
• 2 tablespoons finely minced parsley
• 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

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• 1/2 red onion, peeled and finely chopped
• 3 tablespoons butter,softened
• 2 tablespoons Cajun seasoning
• 1 tablespoons olive oil
• salt and pepper, to taste
• 2 lbs 31-35 count fresh gulf shrimp
• 1/2 lb provolone cheese, shaved thin
• 1/2 lb dill havarti cheese, shaved thin
• 1 green bell pepper, seeded and finely chopped
• 10” round Italian loaf
• 1 cup olive salad
• 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

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• 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
• 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
• 1 pound jumbo lump crabmeat, cleaned
• 30 large Gulf shrimp, boiled and peeled
• 3 hard-boiled eggs, chopped
• 12 anchovy filets
• Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

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• 1/2 lb Carrots, Chopped
• 1/2 Cup Tomato Paste
• 1/2 lb Celery Ribs, Chopped
• 1 Gallon Shrimp or Fish Stock
• 1/2 lb Onions, Chopped
• 2 Cups Tomatoes, Chopped
• 1/2 Fennel
• 1/8 ounce Saffron
• 1/2 Green Peppers, Chopped
• Salt to Taste
• 1/2 Cup Olive Oil
• White Pepper to Taste
• 1 tablespoon Garlic, Chopped
• 3 Bay Leaves
• 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

• 1 lb Raw Shrimp, peeled, deveined,
• 1/2 lb Fresh Fish, Trout, Pompano
• 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
• 1/2 lb lump crabmeat
• 1/2 lb Raw Scallops
• 1/2 lb Peeled Crawfish Tail Meat
• 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
• ​1/2 bunch green onions, minced
• ​3 tablespoons nonpareil capers
• ​1 tablespoon Spanish onion, finely minced
• ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
• ​1 tablespoon lemon juice
• ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

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• 3 onions, 1/2 lb. chopped
• 2 or 3 ribs celery, chopped
• 2 sticks unsalted butter
• 5 tablespoons flour
• 1 large can evaporated milk
• 1 small can evaporated milk
• 2 eggs
• 2½ lbs. fresh white crabmeat
• 12 oz. cheddar cheese, grated
• Salt and pepper to taste

Crabmeat Au Gratin

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