2 tablespoons unsalted butter
1 cup Louisiana jumbo lump crabmeat
1/2 teaspoon seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
1/2 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 cups blanched asparagus, sliced into 1/8-inch pieces
8 asparagus tips, 2 inches long, sliced lengthwise
1 teaspoon salt http://www.cake-recipe.org
1/4 teaspoon ground white pepper
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
4 tablespoons grated Parmesan
1/2 cup fine French bread crumbs
8 Louisiana oysters on the half shell
Crabmeat Thermidor:
4 tablespoons fine French bread crumbs
2 tablespoons grated Parmesan
4 tablespoons melted unsalted butter, divided
3/4 teaspoon ground paprika
3/4 cup diced yellow onion
2 tablespoons minced shallots
1 bay leaf
2 tablespoons whole-leaf dried tarragon leaves
1 teaspoon salt
1 pinch ground white pepper
1 pinch ground cayenne pepper
1/2 cup crab stock
2 tablespoons Dijon mustard
2 cups whipping cream
1/2 cup thinly sliced green onions
1 pound Louisiana jumbo lump crabmeat
Marinated Crab Claws with Green Onion Sauce:
For the Green Onion Sauce:
1 egg yolk
1 cup thinly sliced green onions
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white vinegar
1 cup vegetable oil
For the Marinated Crab Claws:
1/2 cup red wine vinegar
1 tablespoon Creole mustard (recommended: Zatarain's)
1 tablespoon sweet paprika
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon dried whole-leaf oregano
1 teaspoon granulated white sugar
1 cup olive oil
3 large cucumbers
24 cracked Louisiana crab claws
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Jalapeno Shrimp Cole Slaw:
1 large fresh jalapeno pepper
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon granulated white sugar
3/4 teaspoon lemon juice
3/4 teaspoon Creole mustard (recommended: Zatarain's)
1/2 teaspoon dry mustard powder (recommended: Coleman's)
1 tablespoon white vinegar
1/4 teaspoon minced fresh garlic
1/2 cup vegetable oil
2 cups thinly sliced napa cabbage
1/2 cup thinly sliced red cabbage
1/4 cup grated carrot
1/4 cup thinly sliced green onions
2 tablespoons chopped flat leaf parsley
2 cups water
1/2 lemon
1/4 teaspoon salt
8 large peeled Louisiana shrimp http://www.cake-recipe.org
Grilled Drum Fish with Shrimp and Pistachio Lime Sauce:
1/2 pound unsalted butter, softened
1/2 cup shelled pistachios
1/2 teaspoon salt
1 teaspoon finely chopped lime zest
1 tablespoon lime juice
3 drops hot pepper sauce (recommended: Tabasco)
8 (4-ounce) Louisiana Drum Fish fillets, about 1/2-inch thick
8 to 10 teaspoons seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
1/2 cup clarified butter
4 tablespoons unsalted butter
16 large peeled Louisiana shrimp
1/2 cup shrimp stock
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Preheat oven to 500 degrees F.
Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes.
Crabmeat Thermidor:
In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes.
For the green onion sauce:
In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve.
For the Marinated Crab Claws:
In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup.
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Jalapeno Shrimp Cole Slaw:Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside.
In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp.
Grilled Drum Fish with Shrimp and Pistachio Lime Sauce:
In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside.
Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce.
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A viewer, who may not be a professional cook, provided this recipe. The Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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