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.
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