• 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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Burger Mix

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup very finely diced onion
• 2 tablespoons very finely diced red bell pepper
• 2 tablespoons very finely diced yellow bell pepper
• ¾ teaspoon salt, in all
• ¼ teaspoon cayenne pepper, in all
• Emeril’s Original Essence to taste
• 1 pound Louisiana crawfish tails, peeled
• ¼ cu1 chopped green onion tops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 large eggs, in all
• 1½ cups breadcrumbs, in all
• ¼ cup grated Parmigiano-Reggiano cheese
• ⅓ cup flour
• ½ cup vegetable oil

Toppings

• 4 onion rolls, halved and toasted
• Creole tartar sauce, for serving
• ¼ cup sliced hamburger pickles
• 1 small tomato, cored and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

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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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• 1 tablespoon butter, unsalted
• 1 bunch of asparagus, thinly sliced
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots, chopped
• 1 teaspoon fresh thyme, chopped
• 4 eggs
• 1 1/2 cups heavy cream
• 1 teaspoon parsley, chopped
• 1 teaspoon chives, thinly sliced
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Crust:

• 1 1/4 cups of flour
• 8 tablespoon cold butter, cut in cubes
• 1/4 teaspoon salt
• 4 tablespoon ice water

Asparagus Quiche

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• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 4 tablespoons olive oil
• 1 carrot, diced (about 1 cup)
• 1 yellow onion, diced (about 1 cup)
• 1 bell pepper, diced (about 1 cup)
• 2 stalks celery, diced 
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• 2 cans tomato sauce 
• 2 15-ounce cans crushed tomato
• 1/3 cup vinegar
• 1 cup shrimp stock or water
• salt, to taste
• pepper, to taste 
• thyme, to taste
• parsley

Grits

• 4 ears corn, roasted 
• 6 cups water
• 2 cups heavy cream
• 2 tablespoons salt
• 1/4 cup butter
• 2 cups grits
• 1/2 cup Parmesan

Shrimp

• 36 Louisiana shrimp (16–20 count)
• 4 tablespoons butter
• Parmesan cheese, for garnish
• green onions, for garnish

Creole Shrimp & Grits 

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• 1 cup olive oil
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 1/2 cup chopped garlic
• 1 cup flour
• 1 cup Steen’s cane syrup
• 1 teaspoon curry powder
• 2 quarts crawfish stock
• 14 oz. can of unsweetened pumpkin 
• 2 cups fresh corn kernels
• 1 lb. peeled Louisiana crawfish tails  
• 1 cup heavy cream
• Salt to taste
• Pepper to taste

Crawfish and Corn Bisque with Curried Pumpkin

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• 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

Click on image to enlarge

• 1 1/2 cup all purpose flower
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup lard
• 1/4 cup butter
• 1/4 cup ice cold water
• 3 egg yoks
• 1 tbs orange zest
• 1 12 oz can sweetened conedsed mik
• 2/3 cup frresh squeezed orange juice
• 4 oz semi-sweet chocolate
• 1/4 cup heavy cream
   

Caption

Yellow Gazpacho:

• 2 yellow tomatoes
• 1 pinch cumin
• 1 teaspoon fresh cilantro, chopped
• 1 cup tomato juice
• 2 tablespoons champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sugar

Red Gazpacho:

• 2 ripe red tomatoes
• 1 cup tomato juice
• 1/2 teaspoon ground coriander
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sugar

Avocado Ice Cream:

• 2 ripe avocados
• 2 cups heavy cream
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/2 cup sour cream