Top Ten Seafood Recipes of 2013
We pay close attention to what our readers are interested in, and we know that recipes featuring Louisiana seafood are always a favorite. Look for this logo; without further ado, the ten most-viewed seafood recipes of 2013 (click the title of the dish or the photo to go to the recipe:
This is one of those recipes that's good year round. You can find crab claws in the freezer section of many supermarkets if you don't have a good seafood market- they're always a welcome and festive party food.
The crab remoulade base is very versatile; as suggested, a luncheon salad, or serve as passed hors d'oeuvres on endive, little lettuce cups, crackers, toast points, as a filling for finger sandwiches, etc.
See above; and it's really easy to make.
From Regatta in Jeff Davis Parish, this can also be served as an entrée, or portioned out as an appetizer or passed hors d'oeuvre.
From Chef Darrin Nesbit, the filling for this pie can also be portioned out into individual pot pies, or into mini shells for finger food. You can also easily double the recipe and freeze one pie for later use.
This can be prepared in advance up to the point of the last 30 minutes baking time and refrigerated if you need a fantastic entrée that's not going to take a lot of your time for a dinner party. Pull the stuffed eggplants out of the refrigerator an hour before you want to serve; let come to room temperature for 30 minutes, then bake for 30 minutes. Easy!
Make the compound butter in advance; put the pasta on to boil before you start the shrimp. All will be done and ready to serve in the time it takes to cook the pasta; lots of crusty French bread so you don't waste a bite of this buttery, garlicky sauce.
Put a dozen (or two!) of these in front of any oyster lover and they're going to be very happy. Or, serve them singley as an hors d'oeuvre; see above re: plenty of French bread.
What's not to like about fried shrimp? Serve with a variety of remoulade, tartar, and cocktail sauces for dipping; they also make a great filling for a po'boy.
This appeared in the Premiere issue of the magazine, then again as the cover star of our March/April 2013 issue. It's a reader favorite; make it once and you'll see why.