Serves 4 as entree (Makes a wonderful stuffing for shrimp or mushrooms.)
1 pound lump crabmeat, all bits of shell and cartilage carefully removed
1 tablespoon Creole mustard
1 egg
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/2 small red onion, finely diced
1 green pepper, seeds removed, finely diced (or use 1/3 red, 1/3 yellow and 1/3 green)
1 tsp finely chopped fresh cilantro
1 cup fine breadcrumbs
1 tsp. salt
1/2 tsp black pepper
1/2 cup olive oil
1-1/2 cups Creole sauce
1/4 cup lemon butter sauce, room-temp.
fresh basil sprigs for garnish
Preheat oven to 375°
For each serving, ladle Creole sauce in the center of a hot dinner plate and drizzle lemon butter sauce over it. Place 4 crabcakes around the sauce. Garnish with a sprig of basil and serve.
Makes about 2 quarts of sauce. Sauce can be made in advance and will keep for several days.
Serves 1-2
6 each Fresh P&J Oysters, shucked on the half shell
4 oz. Unsalted butter
1 T. Garlic, pealed and chopped
½ tsp. Kosher Salt
2 T. Parmesan, grated
1 tsp. Creole seasoning blend
1 T. Parsley, Chopped
½ tsp. Green onions, sliced
½ each Lemon, Sliced and Roasted
½ c. Rock Salt
Allow butter to soften at room temperature for 1 hour. Preheat Broiled on high for 20 minutes.
In a mixing bowl combine butter, garlic, salt, Parmesan, parsley and ½ tsp of the seasoning blend. Fill a heat resistant bowl with rock salt and place oysters in the shell on the salt. Spoon 1 T. of the butter mixture onto each oyster. Sprinkle the top of each oyster with the remaining seasoning blend. Place bowl and lemon slices in broiler on the top shelf for 6-8 minutes until nicely browned.
To serve, sprinkle with green onions and place roasted lemons in the center of the bowl.
Serves 8-10
1-Tbs. vegetable oil
2/3 cup finely chopped white mushroom
4 tsp. (½ stick) unsalted butter
1-1/2 tsp. very finely chopped garlic
4 large shallots, finely chopped
1/2 pound cooked shrimp, finely diced
1-tsp. all-purpose flour
1/2 cup brandy
1/2 cup heavy cream
1 tsp. ground white pepper
6 Tbs. grated Romano cheese
4 Tbs. dry breadcrumbs
1/4 cup finely chopped flat-leaf parsley
1 tsp. Kosher or sea salt
Freshly ground black pepper
1/2 tsp. Cayenne pepper
2 dozen plump, salty, oysters, freshly shucked and the flat sides of the shells reserved
About two rock salt (optional)
Lemon wedges wrapped in muslin sleeves, for serving