• 10 eggs
• 1/2 lb jumbo lump crabmeat, discarding shells
• 1/2 cup oyster mushrooms (roasted)
• 1/4 cup leeks (cut into half moons)
• 2 tbsp butter
• 1/4 cup green onions (finely chopped)
• 1/4 cup milk
• salt and pepper to taste

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• One 12-ounce bottle amber beer
• 6 cups shrimp stock*
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/2 pound gumbo crabs* (about 2)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined
• 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
• 1 tablespoon Emeril's Original Essence
• 2 cups shucked oysters with their liquor
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped tender green onion tops
• Cooked white rice, for serving

Chef's note: Gumbo crabs are simply blue crabs that are used to flavor soups, stews, and gumbos in Louisiana. They are typically the smallest crabs in the catch, graded “gumbo crabs” because they are not large enough to command the highest price in a fisherman’s catch. That said, any fresh or frozen blue crabs can be substituted for gumbo crabs.

Emeril’s Classic Seafood Gumbo

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Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

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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 diced onions
• 1 cup diced celery
• 1 cup diced bell peppers
• 2 tablespoons minced garlic
• 1 8-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon minced jalapeños
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 1/2 quarts fish stock
• 1 cup sliced green onions
• 1 cup chopped parsley
• salt and cracked black pepper to taste

Louisiana Seafood Sauce Piquant

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• 1 pound Black Drum fillets
• 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
• 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
• 1 1/2 teaspoons Creole Seasoning
• Salt and White Pepper, to taste
• 1 teaspoon Vegetable oil
• 3 ounces butter
• 1 Shallot, peeled and brunoise
• 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
• 2 ounces Jack Daniels
• 2 ounces Cream
• 1 teaspoon fresh Thyme, picked from stem
• Salt and White Pepper to taste
• 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
• Salt and freshly ground black pepper to taste
• 1 ounce Basil leaves, chiffonade
• 1 Lemon
• 1 ounce Basil Oil
• 1/4 ounce Chili Oil
• 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

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Batter

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons corn starch
• 1 tablespoon baking powder
• pinch of salt
• pinch of pepper
• 1 cup Abita amber beer
• vegetable oil for frying as needed

Filling

• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced
• 2 teaspoons salt
• pinch of pepper

Blue Crab Beignets

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Broth:

• 1/2 pound blue crab bodies, rinsed and dried
• 4 tablespoons vegetable oil
• 1 cup tomatoes, coarsely chopped
• 1 carrot, peeled and medium diced
• 2 large yellow onions, medium diced
• 2 celery stalks, medium diced
• 2 whole bay leaves
• 15 whole black peppercorns
• 1 ounce fresh thyme, tied with twine

Vegetables:

• 1 quart prepared crab broth (from preceding recipe)
• 3 ounces seasonal greens, chopped small
• 1 tablespoon vegetable oil
• 1/2 cup mirlitons, small dice
• 1/2 cup sweet red bell pepper, peeled and diced small
• 2 cups ripe heirloom tomatoes, concassé
• 1/2 pound Louisiana jumbo lump crabmeat, picked for shells
• salt, to taste
• white pepper, to taste
• extra-virgin olive oil, to taste
• 1/2 cup fresh herbs, picked and left whole

Blue Crab and Summer Vegetable Soup

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions, minced
• 3 tablespoons nonpareil capers
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad

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Bisque

• 1/4 cup olive oil
• 5 pounds Louisiana gumbo crabs
• 2 yellow onions, chopped
• 2 fennel bulbs, chopped and washed
• 1 tablespoon tomato paste
• 2 tablespoons turmeric
• 1 tablespoon paprika
• 1 teaspoon red chile flakes
• 2 bay leaves
• 1/2 cup brandy
• 2 gallons water
• 1 1/2 cups Blonde Roux (recipe follows)
• 2 cups heavy cream
• salt and white pepper to taste
• Tabasco sauce to taste
• Gulf crab claws or jumbo lump crabmeat, for garnish

Blonde Roux

• 3/4 cup vegetable oil
• 3/4 cup all-purpose flour

Louisiana Blue Crab Bisque

• 1 pound jumbo lump Gulf crabmeat, picked over
• 1 small white onion, finely chopped
• 1/2 cup soybean oil
• 1/3 cup cider vinegar
• salt and freshly ground black pepper
• cayenne pepper to taste

West Indies Salad