Recipes

Crawfish Étouffée

Crawfish Étouffée

People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
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Ingredients

Makes 4 to 6 servings

Prep: 35 min., Cook: 30 min.

Instructions

  • Melt butter in a large Dutch oven over medium-high heat.
  • Add onion and next 4 ingredients; sauté 5 minutes or until tender.
  • Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
  • Add broth, parsley, and chives; cook, stirring constantly, 5 minutes or until thick and bubbly.
  • Stir in crawfish; cook 5 minutes or until thoroughly heated.
  • Serve with rice.
  • Garnish, if desired.

Notes & Wine Advice

*You can substitute 2 pounds frozen cooked crawfish tails, thawed and drained, for the fresh crawfish, if desired.
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Course; Fish

Crawfish Pasta Casserole

Crawfish Pasta Casserole

The heat level of the jalapeño peppers will vary according to the season.
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Ingredients

Makes 6 servings

Prep: 15 min., Cook: 30 min., Bake: 20 min.

Instructions

  • Cook pasta according to package directions.
  • Drain pasta, and set aside.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat.
  • Add bell pepper and next 4 ingredients; cook 10 minutes or until tender.
  • Gradually add flour, stirring until well blended, and cook 1 minute.
  • Gradually add half-and-half, stirring until smooth.
  • Add cheese cubes, crawfish, and parsley; reduce heat to medium-low, and cook 3 minutes or until cheese melts, stirring constantly.
  • Stir together pasta and crawfish mixture in a lightly greased 11- x 7-inch baking dish.
  • Combine Parmesan cheese, cracker crumbs, and 2 tablespoons melted butter in a small bowl.
  • Sprinkle over casserole.
  • Bake at 350°, uncovered, for 20 minutes or until casserole is thoroughly heated.
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Course; Casserole / Fish / Pasta

Oyster Fritters

Oyster Fritters

A rémoulade or cocktail sauce complements these tasty fritters.
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Ingredients

Makes 4 servings

Prep: 8 min., Fry: 3 min. per batch

Instructions

  • Combine flour, salt, and pepper in a medium bowl.
  • Combine water, butter, and egg yolk in a small bowl, beating well with a fork.
  • Gradually add egg mixture to dry ingredients, stirring until blended.
  • Beat egg white until soft peaks form; fold into batter.
  • Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°.
  • Dip oysters in batter; fry in batches in hot oil 2 to 3 minutes or until golden, turning once.
  • Drain on paper towels.
  • Serve immediately.
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Course; Fish

Mussels Steamed in White Wine

Mussels Steamed in White Wine

You’ll need about a half bottle of wine for this dish. Chill and serve remaining wine with the mussels and some crusty French bread.
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Ingredients

Makes 2 to 3 servings

Prep: 8 min., Cook: 12 min.

Instructions

  • Scrub mussels with a brush; remove beards.
  • Discard cracked or heavy mussels (they’re filled with sand), or opened mussels that won’t close when tapped.
  • Sauté garlic and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 minutes.
  • Add mussels; increase heat to high.
  • Cover and cook 1 minute, shaking Dutch oven several times.
  • Add wine; cover and cook 1 to 2 minutes or until mussels open, shaking pan several times.
  • Transfer mussels to a serving dish with a slotted spoon, discarding any unopened mussels.
  • Cover and keep warm.
  • Pour remaining liquid in Dutch oven through a strainer into a skillet, discarding solids.
  • Bring to a boil.
  • Add parsley and salt; cook 2 minutes.
  • Remove from heat, and whisk in butter.
  • Pour over mussels.
  • Serve immediately.
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Course; Fish

Crab-Stuffed Potatoes

Crab-Stuffed Potatoes

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Ingredients

Makes 4 servings

Prep: 1 hr., 15 min.; Bake: 15 min.

Instructions

  • Cut a 1-inch-wide strip lengthwise from the top of each baked potato.
  • Carefully scoop out the pulp, leaving shells intact.
  • Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients.
  • Spoon evenly into shells, and place on a baking sheet.
  • Sprinkle with paprika.
  • Bake stuffed potatoes at 425° for 15 minutes.
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Course; Fish / Side Dish

Crab Cakes With Sweet White Corn-and-Tomato Relish

Crab Cakes With Sweet White Corn-and-Tomato Relish

These crab cakes caught our attention with the colorful relish. Seasonal fresh corn and tomatoes make this accompaniment irresistible.
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Ingredients

Makes 8 servings

Prep: 20 min., Cook: 8 min. per batch

Instructions

  • Melt 2 tablespoons butter in a large skillet over medium heat; add onion and garlic, and sauté until tender.
  • Remove from heat; stir in crabmeat, 2 cups breadcrumbs, and next 9 ingredients.
  • Shape mixture into 8 patties; dredge in remaining 1 cup breadcrumbs.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat; cook 4 crab cakes 3 to 4 minutes on each side or until golden.
  • Drain on paper towels.
  • Repeat procedure with remaining 2 tablespoons butter and crab cakes.
  • Serve immediately with Sweet White Corn-and-Tomato Relish, or cover and chill up to 4 hours.
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Course; Cake / Fish

Sweet White Corn-and-Tomato Relish

Sweet White Corn-and-Tomato Relish

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Ingredients

Makes 3 cups

Prep: 15 min., Cook: 1 min., Chill: 3 hrs.

Instructions

  • Cook corn in boiling water to cover 1 minute; drain and cool.
  • Cut kernels from cobs.
  • Stir together corn, tomatoes, and remaining ingredients; cover and chill 3 hours

Notes & Wine Advice

For sweet white corn, we used Silver Queen.
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Course; Sauce / Side Dish / Tapas

Creamy Shrimp-and-Scallops Casserole

Creamy Shrimp-and-Scallops Casserole

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Ingredients

Makes 8 servings

Prep: 25 min., Bake: 19 min., Cook: 15 min., Stand: 10 min.

Instructions

  • Cut phyllo sheets into 13- x 9-inch rectangles; reserve half, keeping covered with a damp towel to prevent drying out.
  • Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with cooking spray.
  • Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.
  • Peel shrimp, and devein, if desired.
  • Drain spinach well, pressing between paper towels.
  • Melt 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes.
  • Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
  • Stir in cream cheese and next 4 ingredients until blended; remove from heat.
  • Stir in spinach.
  • Melt remaining ¼ cup butter in a large saucepan over medium heat.
  • Add flour, whisking constantly; cook, whisking constantly, 1 minute.
  • Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
  • Stir flour mixture into shrimp mixture.
  • Spoon into prepared baking dish.
  • Stack reserved phyllo sheets, coating each with cooking spray.
  • Roll up, jelly-roll fashion, starting at long end, and cut into ¼-inch slices.
  • Unroll each piece, and twist; arrange twists in a diamond pattern over casserole.
  • Bake casserole at 400° for 14 minutes or until golden.
  • Let stand 10 minutes.
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Course; Casserole / Fish

Orange-Pecan Shrimp Stir-fry

Orange-Pecan Shrimp Stir-fry

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Ingredients

Makes 6 servings

Prep: 30 min., Cook: 9 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Set aside.
  • Cut white ends from green onions; cut into 1-inch pieces, and set aside.
  • Cut green onion tops into 1-inch pieces, and set aside.
  • Stir together 1 cup water and next 5 ingredients; set aside.
  • Heat oil in a large skillet or wok over medium-high heat 2 minutes.
  • Add shrimp, and stir-fry 3 minutes.
  • Remove shrimp.
  • Add bell pepper and white ends of onions; stir-fry 2 minutes.
  • Add green onion tops; stir-fry 1 minute.
  • Add shrimp and soy sauce mixture; bring to a boil, and cook, stirring constantly, 1 minute or until thickened.
  • Stir in pecans and sesame oil.

Notes & Wine Advice

Serve over hot cooked rice.
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Course; Fish

Poblano-Shrimp Enchiladas

Poblano-Shrimp Enchiladas

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Ingredients

Makes 4 servings

Prep: 35 min., Cook: 5 min., Cool: 5 min., Bake: 25 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Coarsely chop shrimp, and set aside.
  • Brush an 11- x 7-inch baking dish with 2 tablespoons olive oil.
  • Set aside.
  • Sauté pepper in remaining oil in a skillet over medium-high heat until skin looks blistered.
  • Remove from skillet, and chop.
  • Return chopped pepper to skillet.
  • Add onion and next 5 ingredients; sauté 4 minutes.
  • Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
  • Stir in sour cream.
  • Heat tortillas according to package directions.
  • Spoon shrimp mixture evenly down center of each tortilla, and roll up.
  • Arrange, seam sides down, in prepared pan.
  • Top with sauce; sprinkle with cheese.
  • Cover and chill up to 1 day ahead.
  • Bake at 350° for 25 minutes or until thoroughly heated.
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Course; Fish
Cuisine; Mexican