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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. unsalted butter
- 1 cup lump crabmeat (Louisiana jumbo)
- 1/2 tsp. seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
- 1/2 tsp. worcestershire sauce (recommended: Lea and Perrins)
- 2 cups asparagus (blanched, sliced into 1/8-inch pieces)
- 8 asparagus (tips, 2 inches long, sliced lengthwise)
- 1 tsp. salt
- 1/4 tsp. ground white pepper
- 1 Tbsp. lemon juice
- 1/2 cup extra virgin olive oil
- 4 Tbsp. grated Parmesan cheese
- 1/2 cup breadcrumbs (fine French)
- 8 oysters (Louisiana, on the half shell)
- 4 Tbsp. breadcrumbs (fine French)
- 2 Tbsp. grated Parmesan cheese
- 4 Tbsp. unsalted butter (melted, divided)
- 3/4 tsp. paprika (ground)
- 3/4 tsp. diced yellow onion
- 2 Tbsp. shallots (minced)
- 1 bay leaf
- 2 Tbsp. dried tarragon leaves (whole-leaf)
- 1 tsp. salt
- 1 pinch ground white pepper
- 1 pinch ground cayenne pepper
- 1/2 cup stock (crab)
- 2 Tbsp. Dijon mustard
- 2 cups whipping cream
- 1/2 cup thinly sliced green onions
- 1 lb. lump crabmeat (Louisiana jumbo)
- 1 egg yolk
- 1 cup thinly sliced green onions
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 2 Tbsp. white vinegar
- 1 cup vegetable oil
- 1/2 cup red wine vinegar
- 1 Tbsp. creole mustard (recommended: Zatarain's)
- 1 Tbsp. sweet paprika
- 1 tsp. garlic (minced fresh)
- 1/2 tsp. salt
- 1/2 tsp. oregano (dried whole-leaf)
- 1 tsp. white sugar (granulated)
- 1 cup olive oil
- 3 cucumbers (large)
- 24 claws (cracked Louisiana crab)
- 1 jalapeno pepper (large fresh)
- 1 egg yolk
- 1/2 tsp. salt
- 1/2 tsp. white sugar (granulated)
- 3/4 tsp. lemon juice
- 3/4 tsp. creole mustard (recommended: Zatarain's)
- 1/2 tsp. dry mustard powder (recommended: Coleman's)
- 1 Tbsp. white vinegar
- 1/4 tsp. garlic (minced fresh)
- 1/2 cup vegetable oil
- 2 cups napa cabbage (thinly sliced)
- 1/2 cup red cabbage (thinly sliced)
- 1/4 cup grated carrot
- 1/4 cup green onions (thinly sliced)
- 2 Tbsp. flat leaf parsley (chopped)
- 2 cups water
- 1/2 lemon
- 1/4 tsp. salt
- 8 large shrimp (peeled Louisiana)
- 1/2 lb. unsalted butter (softened)
- 1/2 cup shelled pistachios
- 1/2 tsp. salt
- 1 tsp. lime zest (finely chopped)
- 1 Tbsp. lime juice
- 3 drops hot pepper sauce (recommended: Tabasco)
- 8 grams fish fillets (4-ounce, Louisiana Drum, about 1/2-inch thick)
- 9 tsp. seafood seasoning (recommended: Chef Paul Prudhomme's Seafood Magic Seasoning)
- 1/2 cup clarified butter
- 4 Tbsp. unsalted butter
- 16 large shrimp (peeled Louisiana)
- 1/2 cup stock (shrimp)
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NutritionView More
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1530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1530Calories from Fat1350 |
| % DAILY VALUE |
| Total Fat150g231% |
| Saturated Fat48g240% |
| Trans Fat1g |
| Cholesterol315mg105% |
| Sodium1930mg80% |
| Potassium960mg27% |
| Protein29g |
| Calories from Fat1350 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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