MAKES ABOUT 6 SERVINGS
Courtesy of Loren Wood
· 4 quarts water
· 2 tablespoons distilled white vinegar
· Crab Boil, recipe follows (see note)
· 4 bay leaves
· 4 dried chile peppers
· 3 sprigs fresh thyme
· 1 head garlic, cloves separated and
· ¼ cup sea salt
· 2 lemons, halved
· 12 fresh crabs
· 3 pounds new potatoes, scrubbed
· 4 ears corn, shucked and cut into
· 1 (10-ounce) bag pearl onions,
· 1 (10-pound) bag ice
1. In a very large stockpot, bring 4
quarts water, vinegar, Crab Boil, bay
leaves, chiles, thyme, garlic, salt, and
lemons to a rolling boil over high heat.
Add crabs, potatoes, corn, and onions.
Return mixture to a rolling boil, and
cook for 5 minutes. Turn heat off, and
cover pot for 15 to 20 minutes.
2. Pour ice into pot. (This helps the
crabs absorb the seasonings and
prevents them from overcooking.) Let
crabs stand in water for at least 1 hour
before serving. Crabs can be served
warm or completely cooled.
MAKES ABOUT 1 CUP
· ¼ cup yellow mustard seeds
· 3 tablespoons coriander seeds
· 2 tablespoons sea salt
· 2 tablespoons dill sprigs
· 2 tablespoons whole allspice
· 1 tablespoon crushed red pepper
· 1 tablespoon black peppercorns
· 1 teaspoon cayenne pepper
1. In a small bowl, combine all ingredients.
On a large square of cheesecloth
or muslin, pile mixture in the center.
Bring cloth up and around mixture;
secure with kitchen twine like a sachet.
Instead of homemade Crab Boil, you
can substitute 1 (3-ounce) package
crab boil in a bag, such as Zatarain’s.
“HOLD ON THERE BUSTER”
When the crab comes out of the
shell, it’s soft. If you take it out
of the water then and there, it’s a
buster crab because it just busted
out of the shell. But you don’t
want that buster. You want it to
soak up the water and expand
for three hours, before the shell
becomes hard again.”
—CHEF ALEX PATOUT
MAKES 4 TO 6 SERVINGS
Courtesy of Loren Wood
· 1 cup olive oil
· 1 cup tarragon vinegar
· ¼ cup fresh lemon juice
· 3 tablespoons chopped fresh shallot
· 3 tablespoons chopped fresh chives
· 2 tablespoons crushed red pepper
· 2 tablespoons chopped fresh parsley
· 2 tablespoons Cajun seasoning
· 1 pound cooked crab claws
1. In a small bowl, whisk together
olive oil, vinegar, lemon juice, shallot,
chives, red pepper, parsley, and Cajun
seasoning; set aside ⅓ cup vinaigrette
in a small bowl.
2. Lightly wash claws to separate them.
Place crab claws in a resealable plastic bag.
Pour vinaigrette over claws. Refrigerate
for at least 2 hours before serving.
3. Remove claws from refrigerator 30
minutes before serving. Discard excess
marinade from claws, and serve with
lemon wedges and reserved vinaigrette.
Makes 4 servings
Courtesy of Chef Ryan André, Le Creolé, Baton Rouge
Preheat a smoker to 250º. Place tomatoes on large baking sheets, and smoke until tender, about 20 minutes.
In a large soup pot, melt butter over medium heat, and sauté onion and garlic until translucent. Add cream and next 3 ingredients to onion mix, and cook 3 minutes. Add smoked tomatoes to cream mixture, and cook until slightly reduced, 30 to 45 minutes.
Add tomato paste to tomato mixture. Purée soup with a handheld blender until smooth. Pour soup through a mesh strainer or cheesecloth. Discard solids and return liquid to pot over medium-low heat.
Add salt and next 3 ingredients, and cook 10 minutes more.
In a small bowl, combine cornstarch and 1 tablespoon cold water, stirring until smooth. Add cornstarch mixture to pot, and bring soup to a boil. Remove from heat after thickened. Divide soup among bowls, and top each with 2 tablespoons White Wine Crab and 1 tablespoon Crème Fraîche. Serve immediately. Garnish with basil-infused olive oil, if desired.
*Chef’s Note: Sour cream may be substituted for crème fraîche.
White Wine Crab
In skillet over medium heat, bring wine and butter to a simmer. Add remaining ingredients, and cook until heated through, about 5 minutes. Remove from heat, and keep warm until serving.
Thyme Crème Fraîche
Mix all ingredients together and place in a container with lid. Store at room temperature for 24 hours until the mixture has thickened. Discard thyme sprig before serving.
MAKES 8 SERVINGS
Courtesy of Marguerite Broussard
· 1 tablespoon butter, softened
· ¼ cup vegetable oil
· ¼ cup all-purpose flour
· ½ large onion, chopped
· 1 stalk celery, chopped
· ¼ cup chopped green bell pepper
· ¼ cup chopped yellow bell pepper
· 6 ounces large shrimp, peeled,
deveined, and chopped
· ⅓ cup chicken stock
· 4½ teaspoons butter, melted
· 1½ teaspoons hot sauce, such as
· 4½ cups cornbread crumbs (about 1 pan)
· ⅓ cup chopped fresh basil
½ teaspoon dried oregano
· ½ teaspoon dried crushed rosemary
· ¼ teaspoon filé powder
· ¼ teaspoon Creole seasoning, or more to taste
· Juice of 1 lemon
· ½ pound lump crabmeat, picked free of shells
· ¼ cup chopped green onion
· ¼ cup chopped fresh parsley
· ¼ cup grated Parmesan cheese, plus more for garnish
· 4 medium bell peppers of assorted
colors, halved lengthwise and seeded
1. Preheat oven to 350º. Grease a
13x9-inch baking dish with softened
butter, and set aside.
2. In a large pot or Dutch oven, whisk
together oil and flour over low heat; cook,
stirring frequently, about 15 minutes
until golden brown in color. Add onion,
celery, and chopped bell peppers; cook
5 minutes or until softened. Add shrimp,
and cook 5 minutes or until opaque.
3. In a medium bowl, combine chicken
stock, butter, and hot sauce. Add
cornbread crumbs and chicken stock
mixture alternately to shrimp mixture,
stirring well. Fold in basil, oregano,
rosemary, filé, Creole seasoning, and
lemon juice. Cook for 10 minutes. Stir
in crabmeat, green onion, parsley, and
Parmesan; remove from heat.
4. Fill bell pepper halves with shrimp
mixture, and top with additional Parmesan,
if desired. Arrange peppers in baking
dish, and bake 25 minutes or until
golden brown and heated through.
MAKES 8 SERVINGS
Courtesy of Lisa LeBlanc-Berry
· 6 large tomatoes, sliced and seeded
· 5 tablespoons butter, softened,
· ¾ cup chopped shallot
· 1½ cups seeded and chopped mini
yellow, red, and orange bell peppers
· ½ cup low-sodium chicken broth
· ¼ teaspoon Creole seasoning
· 1 cup Italian seasoned bread
· ½ cup grated Parmesan cheese
· ⅓ cup extra-virgin olive oil
· 1 lemon, halved and seeded
· 6 (4-ounce) tilapia fillets
· 1 pound jumbo lump crabmeat,
picked free of shells
· ¼ cup chopped fresh tarragon
· 2 tablespoons Japanese bread
· 2 tablespoons white truffle oil
Creamy Gruyère Sauce, recipe follows
1. Preheat oven to 350º. Grease a
13x9-inch baking dish with 1 tablespoon
butter. Layer tomato slices in bottom
2. In a small saucepan, melt remaining
4 tablespoons butter over medium
heat. Add shallot and peppers; cook
5 minutes or until softened. Add chicken
broth and Creole seasoning; cook for
5 minutes. Pour pepper mixture over
tomatoes in baking dish.
3. In a shallow bowl, mix together bread
crumbs and Parmesan. Place olive oil in
another shallow bowl. Squeeze lemon
over fish fillets, and dip each into olive
oil. Coat fillets in bread crumb mixture,
and place on top of pepper mixture in
4. In a medium bowl, stir together
crabmeat, tarragon, and bread crumbs.
Sprinkle crab mixture over fish fillets,
and drizzle with truffle oil.
5. Bake for 35 minutes or until tomatoes
are softened and fish is cooked through.
Serve with Creamy Gruyère Sauce.
CREAMY GRUYÈRE SAUCE
MAKES ABOUT 3 CUPS
· 2 cups milk
· 3½ tablespoons unsalted butter
· ¼ cup all-purpose flour
· 1½ teaspoons Dijon mustard
· ½ teaspoon hot sauce, such as
· ½ teaspoon ground nutmeg
· ¼ teaspoon ground white pepper
· 1⁄8 teaspoon low-sodium soy sauce
· 10 ounces aged Gruyère cheese,
· 2 tablespoons chopped fresh tarragon
1. In a small saucepan, heat milk over
medium heat just until bubbles form
around edges of pan. Remove from
2. In a medium saucepan, melt butter
over medium-high heat. Add flour, and
cook, stirring constantly, for 4 minutes
or until it reaches a light golden color.
Gradually whisk in hot milk.
3. Stir in mustard, hot sauce, nutmeg,
white pepper, and soy sauce. Cook,
whisking constantly, for 4 minutes
or until thickened. Gradually whisk in
cheese and tarragon. Keep warm until
MAKES 6 SERVINGS
Courtesy of Elizabeth M Williams
· 2 ounces dried shrimp (see note)
· 1 (12-ounce) bottle pale lager beer
· 2 tablespoons rendered bacon fat
or vegetable oil
· 2 tablespoons all-purpose flour
· 1 large onion, chopped
· ½ bunch green onions, chopped
· 2 stalks celery, chopped
· ½ large green bell pepper, seeded
· 2 cloves garlic, minced
· 2 quarts seafood stock
· 1 bay leaf
· ¼ teaspoon cayenne pepper
· ¼ teaspoon ground thyme
· 1½ teaspoons lemon zest
· 1 pound large fresh shrimp, peeled
· 2 cups shucked fresh oysters with
· ½ pound lump crabmeat, picked
free of shell
· 1½ teaspoons filé powder, plus more
· 1½ teaspoons salt
· ½ teaspoon ground black pepper
· ½ bunch fresh parsley, chopped
· 4 cups hot cooked rice
1. In a medium bowl, combine dried
shrimp and beer; let stand for 30 minutes.
2. Heat a large pot or Dutch oven with
rendered fat or oil over medium heat.
Add flour, and cook, stirring frequently,
for 15 minutes or until roux is the color
of dark chocolate. Stir in all onions, and
cook about 6 minutes or until onions are
soft. Add celery, bell pepper, and garlic;
cook 4 minutes or until garlic is fragrant.
3. Stir in seafood stock, bay leaf,
cayenne, thyme, lemon zest, and dried
shrimp with beer. Bring to a boil; reduce
heat to a simmer, and cook 30 minutes.
4. Stir in fresh shrimp, oysters, crabmeat,
filé, salt, and pepper. Simmer 10 minutes
or until seafood is cooked through. Stir
in parsley. Serve over cooked rice with
hot sauce and additional filé, if desired.
Dried shrimp can be found in Asian
and some Hispanic markets.
MAKES 4 SERVINGS
Courtesy of Ember Grille & Wine Bar,
L’Auberge Casino Resort Lake Charles,
Lake Charles, Louisiana
Preheat oven to 375º.
In a medium bowl, combine crabmeat, mayonnaise, sour cream, hot sauce, parsley, thyme, mint, lemon juice, salt, and pepper.
Spray a rimmed baking sheet with nonstick cooking spray. Add scallops to pan, and top with crab mixture and Bacon Bread Crumbs. Bake for 8 minutes or until scallops are opaque. Increase heat to broil, and cook until topping is browned, about 2 minutes.
Spoon Béarnaise sauce onto plates, and top with scallops.
Bacon Bread Crumbs
MAKES 3/4 CUP
In a small bowl, combine bacon fat, bread crumbs, salt, and pepper.
MAKES ABOUT 3/4 CUP
Bring a small saucepan of water to boil, then reduce to simmer.
Remove tarragon leaves from stems and chop.Reserve leaves. In another small saucepan, add wine, vinegar, shallots, and tarragon stems; bring to a boil, and cook until liquid is reduced to 1/4 cup.
Strain through a wire mesh sieve into a medium metal bowl, discarding solids.
Whisk egg yolks into vinegar mixture, then set bowl over pan of simmering water; do not let bottom of bowl touch water. Whisk constantly until mixture has thickened, about 6 minutes.
Whisk in butter, 1 tablespoon at a time, letting each addition melt before the next is added. Remove from heat, and whisk in lemon juice, chopped tarragon, salt, and pepper. Keep warm until needed.
MAKES 12 APPETIZER SERVINGS
Adapted from Ralph Brennan’s New Orleans Seafood Book (Vissi d’Arte, 2008)
Printed in Summer 2012
Trim ends of each tomato and cut crosswise into 1/2- inch slices. Cut each avocado half lengthwise into four slices.
Place a tomato slice in the center of each of 12 chilled salad plates. Fan 2 avocado slices over each tomato slice and season lightly with salt and freshly ground black pepper, to taste.
Whisk 1 cup Spicy Vinaigrette in a large mixing bowl, add crabmeat and gently combine, keeping lumps intact.
In a separate bowl, whisk remaining vinaigrette and drizzle over each serving of tomato and avocado. Spoon a portion of the crabmeat over the edge of the tomato and avocado, allowing most of it to fall onto the bare plate, and decorate with a parsley sprig. Serve immediately.
Editor's Note: To mold this crab salad, as we did on the cover, pack portions into a ring mold and chill 30 minutes.
MAKES 2 CUPS
Combine all ingredients in a medium nonreactive mixing bowl, and whisk until well blended. Cover and chill overnight.
Chef’s Notes: If the oil congeals, return the vinaigrette to room temperature and whisk vigorously immediately before using.
Issue Date: November, 2009
Serves: Serves 6
Chef Brian Landry Galatoire’s Restaurant New Orleans, LA
Chefs note: Our rich, decadent, versatile Yvonne garnish was named for Yvonne Galatoire Wynne, Justin Galatoire’s stately, elegant daughter, who devoted herself to Galatoire's and served as front cashier and president of the restaurant (mid 1930s to the mid 1990s). When using crawfish tails use only fresh ones. Frozen ones will impart an undesirable gray hue.
Bring 2 quarts of water and the lemon juice to a boil in a large saucepan. Remove all the leaves and the fuzzy centers from the artichokes. Place the trimmed artichoke bottoms in the water; reduce the heat, and simmer, covered, about 20 minutes until tender. Drain and dry with paper towels. Cut the artichoke bottoms into quarters. Heat the Meuniere Butter in a large skillet over medium heat. Add the mushrooms, artichokes and scallions and saute. Gently fold in the crabmeat or crawfish. Add salt and pepper to taste and continue to saute until the crabmeat is heated through. Remove from heat. Serve immediately.
Melt butter in a small saucepan over medium heat; cook, whisking often, until sediment from the butter separates and turns brown, about 12 minutes. Remove pan from heat. Slowly whisk in the lemon juice and vinegar, whisking until frothing stops.
1 bunch of green onions, chopped
1/3 bunch or parsley, chopped
4 cloves of garlic, chopped
1 pound of crabmeat
1 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon cayenne 6 tablespoons of imported Parmesan cheese
4 tablespoons of unseasoned breadcrumbs
6 tablespoons of extra virgin olive oil
4 cans (13.75 ounces) of artichoke bottoms
Mix first 7 ingredients thoroughly. Wash the artichoke bottoms, dry, and moisten each bottom with a little extra virgin olive oil. Place on a baking sheet and stuff each bottom with the filling. Mix the parmesan cheese and breadcrumbs and top each stuffed artichoke. Broil until tops are browned and filling is bubbly.