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Super Soft-Shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers

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1 gallon cooking oil

3 large Louisiana soft-shell crabs (or 6 if using small crabs)

2 cups all-purpose flour

2 tablespoons cajun seasoning

1 egg

1-ounce hot sauce

1 tablespoon Creole mustard

1 (12-ounce) bottle premium beer

4 ounces butter

1-ounce worcestershire sauce

1 lemon, juiced

1-ounce chopped parsley leaves

Remove the gills from the crabs (cut in half if using large crabs).

1 gallon peanut oil

1 pint shucked oysters (preferably fresh Louisiana oysters)

4 cups all-purpose flour, divided

1-ounce Creole mustard

1 tablespoon seafood seasoning

10 slices bacon, halved

6 bamboo skewers, soaked in water for 30 minutes

6 peeled and minced shallots

6 ounces champagne vinegar

1 tablespoon freshly ground black pepper

1 dozen fresh shucked Louisiana oysters in the shells

4 ounces parmesan, grated

4 ounces extra-virgin olive oil

Hot charcoals in a pit/grill

1 pound large Gulf shrimp, peeled, tail left on

1 green bell pepper, seeded and cubed

1 red bell pepper, seeded and cubed

1 red onion, cubed

8 ounces butter

2 ounces hot sauce

1 tablespoon honey

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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