MAKES 4 TO 6 SERVINGS
Courtesy of Devon Delaney, Westport, CT
Oyster Category Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest

Kimchi Ingredients:

• 1/2 head napa cabbage, thinly shredded 
• 1/2 cup diced red bell pepper
• 2 carrots, shredded
• 2 red radishes, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 1 tablespoon crushed garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon Asian fish sauce
• 3 tablespoons rice vinegar

Oyster Pancake ingredients:

• 1 pint fresh Oysters 
• 2 tablespoons all purpose flour
• 2 tablespoons whole wheat flour 
• 2 tablespoon panko breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 4 stalks of chives, diced
• 2 eggs 
• 2 tablespoons low fat milk
• 2 tablespoons olive oil plus more as needed for frying
• Garnish: Toasted sesame seeds

Prepare Kimchi by combining cabbage, bell pepper, carrots, radishes, red pepper flakes, salt, garlic, ginger, fish sauce and rice vinegar in a bowl. Cover until ready to use and stir occasionally. (Can be made up to a day ahead.)

Rinse and drain the oysters. Put all purpose flour and next 6 ingredients into a plastic bag and add the oysters. Shake it to coat oysters. Beat eggs and milk in a large bowl.

Add the oysters into the egg bowl and gently toss to coat. Preheat a large skillet. Add 2 tablespoons oil to skillet. Scoop out one oyster at a time with a spoon and place in skillet. Turn each oyster pancake over when one side is golden brown. When both sides are golden, serve them on a plate over a bed of kimchi topped with a sprinkle of sesame seeds.

Photo by Helana Brigman

MAKES 4 SERVINGS
Courtesy of Naylet LaRochelle, Miami, Florida
Grand Prize Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest 

• 1/2 cup plain low-fat yogurt 
• 2 tablespoons low-fat mayonnaise 
• 1 teaspoon grated orange zest 
• 1 tablespoon orange juice 
• 1/2 teaspoon grated lemon zest 
• 1 pound Louisiana jumbo lump crabmeat, picked for shells 
• 1 cup chopped fire-roasted red peppers
•  2 tablespoons capers 
• 1/3 cup diced red onion
• 2 teaspoons smoked paprika 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon coarsely ground black pepper 
• 3 tablespoons finely chopped cilantro 
• 1 tablespoon olive oil 
• 4 (1 1/2-inch) French bread or crusty whole wheat bread slices 
• 1 1/2 cups watercress 
• Louisiana-style hot pepper sauce, if desired 
• lemon wedges, if desired 

In a medium bowl, combine yogurt and next 4 ingredients. Stir until well combined, and chill until ready to serve. 

Preheat oven to Broil. In a large bowl, gently combine crabmeat and next 7 ingredients. Lightly brush olive oil on both sides of bread. Toast under broiler, about 1 minute per side. 

To serve, top each piece of toast with yogurt mixture. Divide crab mixture and watercress between the slices. Drizzle with hot sauce and serve with lemon wedges, if desired. Serve immediately.