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1
Preheat oven to 500 degrees F.
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2
Melt the butter in a skillet over medium-high heat.
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3
Add the crabmeat, seafood seasoning, and Worcestershire sauce.
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4
Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes.
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5
Transfer the crabmeat to a shallow pan and refrigerate until fully chilled.
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6
In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice.
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7
Process until smooth.
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8
With the processor running, slowly add the olive oil.
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9
Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs.
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10
Mix gently until fully blended.
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11
To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture.
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12
Garnish each oyster with 2 slices of asparagus.
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13
Place in oven for 15 minutes.
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14
In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika.
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15
Mix well and set aside.
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16
Melt the 2 tablespoons of butter in a large skillet over medium-high heat.
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17
Add the onions, shallots, and bay leaf.
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18
Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes.
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19
Add the tarragon, salt, white pepper, and cayenne.
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20
Cook for 1 minute.
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21
Add the crab stock, bring to a boil, and reduce the crab stock by half.
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22
Add the cream and Dijon mustard and bring to a boil.
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23
Reduce heat to low and simmer for 2 to 3 minutes.
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24
Remove from heat, strain, and set aside.
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25
To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat.
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26
Add the green onions and cook for 5 seconds.
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27
Add the crabmeat and cook for 1 minute.
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28
Add the Thermidor sauce and bring to a boil.
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29
Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins.
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30
Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture.
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31
Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes.
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32
For the green onion sauce:
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33
In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar.
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34
With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated.
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35
Refrigerate until ready to serve.
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36
In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar.
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37
Slowly add the olive oil, whisking constantly, until fully incorporated.
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38
Cut 8 pieces of cucumber about 2 inches long.
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39
Hollow out the cucumber pieces to form cups.
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40
To serve, marinate the crab claws for 15 minutes.
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41
Remove from marinade.
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42
Place 2 tablespoons of Green Onion Sauce in each cucumber cup.
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43
Place 3 crab claws into each cucumber cup.
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44
Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside.
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45
Remove the charred outer skin, stem, and seeds.
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46
Chop finely and set aside.
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47
In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic.
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48
Process until smooth.
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49
With the processor running, slowly add the oil in a thin stream until fully incorporated.
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50
In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley.
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51
Add the roasted jalapeno sauce and mix until fully blended.
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52
Cover and refrigerate.
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53
In a skillet, add the water, lemon, and 1/4 teaspoon of salt.
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54
Bring to a boil.
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55
Add the shrimp and return the mixture to a boil.
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56
Remove the shrimp and refrigerate until fully chilled.
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57
To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp.
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58
In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce.
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59
Process until the pistachios are finely ground and the mixture is fully blended.
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60
Set aside.
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61
Season each drum fillet with about 1 teaspoon of seafood seasoning.
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62
Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side.
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63
Melt 4 tablespoons of butter in a large skillet over medium-high heat.
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64
Add the shrimp and cook until the shrimp turn pink on the outside.
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65
Add the shrimp stock and bring to a boil.
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66
Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
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67
To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce.
