Rebuilt Louisiana Seafood Platter

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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

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 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

1 egg yolk

1 cup thinly sliced green onions

1/2 teaspoon ground black pepper

2 tablespoons white vinegar

1 cup vegetable oil

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

1 large fresh jalapeno pepper

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

1/2 pound unsalted butter, softened

1/2 cup shelled pistachios

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

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