Rebuilt Louisiana Seafood Platter

Ingredients

Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan:

  • 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
  • 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

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

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

Description

Food Network Invites You To Try This Rebuilt Louisiana Seafood Platter Recipe From Food Network Challenge.

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