• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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Caption

Video of Cooking Demonstration Available

• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

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Seafood Orleans Base

• 3 ounces butter
• 1/2 cup red onions, julienne
• 1/2 cup red bell peppers, julienne
• 1/2 cup green bell peppers, julienne
• 1 tablespoon garlic, minced
• 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
• 3 ounces sherry
• 1/2 pound Louisiana crawfish tails
• 1/2 pound Louisiana jumbo lump crab meat
• 2 tablespoons Creole seasoning
• 1 cup heavy cream
• 1/4 cup green onions, tops only sliced thin
• 1 tablespoon parsley chopped fine

Omelet

• 4 tablespoon butter or margarine
• 12 eggs, beaten
• 4 pinches salt
• 4 orange slices
• 4 sprigs parsley

New Orleans Seafood  Omelet

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Pound Cake

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper, very small diced
• 1 red bell pepper, very small diced
• 1 yellow bell pepper, very small diced

Crab Pound Cake

 Click to enlarge image

• 2 shallots, minced
• 6 ounces dry white wine
• Juice of ½ fresh lime
• 1 tablespoon heavy cream
• 6 ounces cold butter
• ½ mango, diced
• 1 tablespoon grated lime zest
• 6 fresh speckled trout fillets
• 2 tablespoons Creole seasoning
• 2 tablespoons oil
• 3 ounces lump crabmeat (picked through for shells)
• mango

Note: The image on the right approximates what this dish will look like. The thick butter sauce is not shown but the lump carbmeat and the bronzed trout are both good examples. Your vegetable side dish is your choice, here asparagus with a hollandaise sauce.

Bronzed Speckled Trout with Crabmeat Butter Sauce

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• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 8 ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon jalapeños, minced
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1½ quarts fish stock
• 1 cup green onions, sliced
• 1 cup parsley, chopped
• salt and cracked black pepper to taste

Seafood Sauce Piquant

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• 1lb jumbo lump crab meat, cleaned
• 2 creole tomatoes, diced small
• 2 ears corn roasted on the cobb then removed from cobb
• 2Tbs chiffonade basil
• kosher salt, 1 pinch or to taste
• black pepper, 1 pinch or to taste

• 1 stick butter
• 1 medium onion, diced
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 5 tablespoons flour
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 2 lbs jumbo lump crabmeat, picked for shells
• 1 cup shredded cheddar cheese, for topping

 Mulate's Crabmeat AuGratin

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• 1 pound jumbo lump crabmeat, picked over for shells
• ½ cup mayonnaise
• ¼ cup panko
• ¼ cup finely chopped green onions
• 2 tablespoons minced fresh chives
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt, plus more for seasoning breading
• ½ teaspoon cayenne
• ¾ teaspoon ground white pepper
• ½ cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup fine dry breadcrumbs
• Vegetable oil, for frying
• 1 cup Crème Fraiche
• 3 tablespoons lemon juice
• 2 teaspoons yellow mustard seeds
• ½ cup bread and butter pickles, roughly chopped, for garnish
• ½ cup pickled onions, roughly chopped, for garnish

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche