Blue Crab Fingers
a’Bouzy
Ingredients:
4oz crab fingers fresh or pasteurized
1 tbsp olive oil
1 tsp minced fresh garlic
2 tsp minced fresh shallots
1 pinch crushed red pepper
1 tsp chopped fresh parsley
2 roasted piquillo peppers diced small
Salt & pepper to taste
2 oz white wine
1 oz fresh lemon juice
4 oz whole butter
Sliced baguette
Instructions:
In a medium-sized saute pan on medium heat, add olive oil. Wait to see a little bit of smoke, then add garlic, shallots, and sauté until golden brown. Add the white wine and deglaze the pan, then add the piquillo peppers, parsley and crushed pepper.
Combine all the ingredients. Add lemon juice, then salt and pepper to taste. Once all the flavors are combined, add butter and stir to incorporate it. When the butter is almost melted, add the crab and cook in the sauce for a couple of minutes. Serve on a plate with toasted pieces of French baguettes and lemon.
Shrimp and Crabmeat Campeche
Orleans Seafood Kitchen
Makes 4-6 portions
Ingredients:
15-20 medium boiled shrimp
4 ounces of fresh crab meat
1 tsp olive oil
2 1⁄2 ounces of Clamato juice
2 Tbsp ketchup
2 Tbsp chili sauce
1 1⁄2 tsp lemon juice
3 tsp stuffed Spanish Queen olives finely chopped
1⁄4 tsp jalapeno peppers, finely chopped
2 tsp oregano
1 tsp cayenne pepper
Fresh tortilla chips
Instructions:
1. Place all ingredients, except shrimp and crabmeat, into a mixing bowl and mix thoroughly using a wire whisk.
2. Add shrimp and crabmeat and incorporate thoroughly.
3. Serve with chips.
Blackened Catfish
Treebeards
Blackening produces a peppery black crust while searing in all the juices and flavor.
Ingredients:
4 8-ounce fresh catfish filets
⅓ cup butter, melted
2 tablespoons lemon juice
2 tablespoons dried thyme
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
⅓ cup white wine.
Instructions:
In a small bowl, mix melted butter and lemon juice. In a second bowl, mix dry seasonings. Heat a large cast-iron skillet over high heat for ten minutes. Brush both sides of the filets with lemon butter and sprinkle each side with spice mixture. Place two filets, flat sides down, in the hot skillet. Cook over high heat for two minutes. Turn the fillets and cook for two to three minutes or until the fish flakes with a fork—repeat the procedure with the remaining filets while keeping cooked filets warm. Remove the skillet from heat and add wine and any remaining lemon butter. Stir well and spoon over catfish. Serve right away. Serves four.
