Gratin Of Crawfish Tails
1 Appetizers: Shellfish

Gratin Of Crawfish Tails

This is what I came up with when I tried to blend some of my favorite crawfish appetizers into a single dish. Don’t attempt this when crawfish are out of season. Freshness is essential. Best: crawfish you boiled (without crab boil) yourself and peeled. Worst: imported crawfish. Read More. . .

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Crawfish Cardinale

RecipeSquare-150x150 Crawfish Cardinale

The most famous and best crawfish dish at Antoine’s is, like many of their dishes, an adaptation of something else on the menu. In this case, it’s crawfish mariniere with a bit of what they call “tomato sauce,” but which I’m almost certain is actually ketchup. This recipe duplicates the dish closely, then adds a couple of other flavors I like with crawfish (the tarragon, chervil, and dill, all optional). Recipe details. . .

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Crawfish Pie
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Crawfish Pie

I don’t really like crawfish pie the way it’s usually made–as a thickened crawfish etouffee baked in a little pie shell. This version is a bit richer, more herbal (with an up-front garlic tinge), and less red-peppery. It’s also folded into a triangle of phyllo pastry, and comes out looking like a Middle Eastern spinach pie. That eliminates the worst part of the standard crawfish pie. . . Read More. . .

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Crabmeat and Tasso Sliders

RecipeSquare-150x150 The less-expensive varieties of crabmeat like “special white” (that’s the flaky, non-lump white meat) and claw meat are very inexpensive. If you use them with a few other ingredients to make burger-like patties, you can pan-fry or broil them, then make tremendously delicious slider-style sandwiches, spread with an orange-flavored version of white remoulade sauce. Recipe details. . .

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Shrimp Bisque
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Shrimp Bisque

I used to think of shrimp bisque as a substitute while crawfish bisque was out of season. Then I found myself with a bunch of little shrimp, and thought I’d give it another look. Well, I was wrong about this thick soup. It just needed a different recipe. A roux-based stock is perfect for crawfish bisque, but shrimp bisque needs more delicacy–and cream. Shrimp also blends well with herbs, particularly those in the dill-basil-tarragon part of the flavor spectrum. This recipe uses more shrimp shells than actual shrimp. It will leave you about a pound of shrimp that you can use for salads, shrimp remoulade, or just snacking on while you cook. Read more. . .

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Supreme de Volaille et Homard
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Supreme de Volaille et Homard

RecipeSquare-150x150 Sorry about the French name. I just couldn’t think of a fancy way of saying “chicken and lobster” without your thinking I was talking about a chicken lobster (the little ones that restaurants sell cheap). This is a dish that was presented on October 12, 1991 by Chef Felix Sturmer at the Westin Canal Place. I had challenged him to do an all-white-food dinner, and this is one of the dishes he came up with. Recipe details. . .

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Crabmeat-Stuffed Mushrooms
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Crabmeat-Stuffed Mushrooms

This is a popular old dish that’s made badly four times out of five. The pitfall is murkiness, born of the fact that mushrooms contain so much water that they can make everything they touch turn soggy. You avoid that by using very fresh mushrooms, and by making a stuffing that won’t block the escape of moisture as they bake. Finish it off with the miracle that is Read More. . .

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Crawfish And Corn Beignets
1 Appetizers: Shellfish

Crawfish And Corn Beignets

The starting point for this is choux pastry–the same soft dough used to make cream puffs or profiteroles, but without sugar. All you need once you have that made is some crawfish tails. This is a good dish to make with the smaller tails we get at the beginning or the end of the crawfish season. (Meaning right now.) White remoulade sauce is the perfect touch. Read More. . .

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Crabmeat Cannelloni
1 Appetizers: Shellfish

Crabmeat Cannelloni

Here’s a rich crabmeat-and-pasta dish that makes a good appetizer or entree. Resist the temptation to roll these things up so tight that the crabmeat can’t escape; you want to see some of it wandering around on the plate. You know how you can tell that this is a New Orleans recipe, not one from Italy? The cheese. Italians would never put this much cheese (if any) in a seafood dish. In New Orleans, not having the cheese would be nearly unthinkable. Read More. . .

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Sauteed Crab Claws
1 Appetizers: Shellfish

Sauteed Crab Claws

Crab fingers–the claw with the bottom jaw removed and the shell peeled from the meat–are the most economical form of blue crabmeat. They make a wonderful appetizer that can be prepared a number of ways. This one is probably the version with the greatest number of calories. But so what? Eat a few as an appetizer and then move on to the tofu if you think it will kill you. Read More. . .

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Crabmeat And Brie Dip
1 Appetizers: Shellfish

Crabmeat And Brie Dip

Remember the Maple Street restaurant called Nautical? This was their signature appetizer. They served it spread over slices of grilled French bread, but almost any way you serve it is good. (I prefer giving each person his own little ramekin of it with some French bread crescents or homemade Melba toast.) This is a great way to use up Brie or Camembert that’s approaching the end of its life. (If that’s what you have, add a half-teaspoon of lemon juice.) Read More. . .

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Shirred Eggs with Crabmeat Remick
1 Appetizers: Shellfish

Shirred Eggs with Crabmeat Remick

The biggest hit we’ve ever had when we invited people over for Sunday brunch was this dish, which turns a classic crabmeat appetizer into a terrific egg dish. You don’t see shirred eggs very often, even in restaurants, but I love the style. The technique is to cook the eggs with powerful heat from above after setting them on something savory. Read More. . .

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Crabmeat West Indies
1 Appetizers: Shellfish

Crabmeat West Indies

Crabmeat West Indies. Spring brings the really good crabmeat at affordable prices. At this time of year, it may be true that the ultimate jumbo lump crabmeat experience is to open the box, reach in, and just start eating. Here is a popular dish all along the Gulf Coast that is about as close to naked as a lump of crabmeat can get. Read More. . .

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Crabmeat St. Francis
1 Appetizers: Shellfish

Crabmeat St. Francis

Crabmeat St. Francis (Original Recipe) This was one of the best and most popular dishes created by Chef Warren Leruth at his spectacular restaurant. He told me once that the thing he missed most about not having LeRuth’s open anymore was that he couldn’t grab and eat an order of this dish at moment’s notice. Crabmeat St. Francis is also special in that it’s one of the few regular menu items from LeRuth’s for which the chef ever published the recipe. As was true in much of Leruth’s cooking, this…

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Crabmeat Louie
1 Appetizers: Shellfish

Crabmeat Louie

Crabmeat Louie Crabmeat Louie (or Louis) is a popular way to serve cold Dungeness crab in San Francisco, where the recipe originated about a hundred years ago. It’s excellent with jumbo lump blue crabmeat, too. The sauce is similar to white remoulade or ravigote sauces in that it’s built out of mayonnaise, mustard, lemon juice, and green onions. The added touch is chili sauce, a relative of ketchup found in the same section of the supermarket in a slightly different bottle. Crabmeat Louie can be served as a salad or…

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Feuillantine de Crustaces
1 Appetizers: Shellfish

Feuillantine de Crustaces

Feuillantine de Crustaces Or, how about “seafood in pastry”? This was a well-liked, elegant, warm appetizer at Louis XVI, the first successful authentic French (as opposed to Creole French) restaurant in New Orleans. This dish is very much in that style, rich with cream and seafood essence–not to mention a good deal of Louisiana fresh seafood, which fits into French cooking just fine. The recipe will seem difficult in the reading, but pay attention as you go and you’ll finish with something really impressive. The puff pastry dough can be…

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Muriel’s Crawfish And Goat Cheese Crepes

This unlikely combination is an exceptionally pleasant surprise. It has become the signature appetizer at Muriel’s on Jackson Square. Not only is it served at both lunch and dinner, but at all the festivals attended by Muriel’s, this is the dish they bring. Even at the restaurant they buy the crepes ready-made. You have to serve a lot of crepes for making your own to be worthwhile. Read More. . .

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Crabmeat St. Francis, New Style
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Crabmeat St. Francis, New Style

Crabmeat St. Francis was created by the legendary New Orleans chef Warren Leruth, whose restaurant in Gretna was the premier haute-Creole place to eat in the 1960s and 1970s. Warren once told me that the biggest thing he missed about not having the restaurant anymore was that he couldn’t eat crabmeat St. Francis whenever he wanted to. It was one of the most celebrated of his dishes, a fantastic appetizer. Like most of the rest of LeRuth’s food, the recipe for this dish was kept secret. But at a dinner…

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Crabmeat Ravigote
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Crabmeat Ravigote

This and shrimp remoulade (with which it can be served as a combo plate) are the most popular cold appetizers in traditional New Orleans restaurants. The word “ravigote” means “revived,” the original idea being that you could add this tangy sauce to some crabmeat or fish that was on the edge of freshness and resurrect it. Of course, it was quickly noticed that it also tasted great with vividly fresh crabmeat. Read More. . .

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