Seafood Stuffed Portabella Mushrooms

You just thought the crab cakes were good. Now try this. Get some portabella mushrooms and stuff them with the crab cakes that you just made and top it with a creamy seafood alfredo. Man, talk about good eating. Be prepared to loosen the belt and un buton your pants after you have this. It is great with a glass of your favorite wine. This is a meal all in itself.

Ingredients:

Portabella mushroom caps
Crab cakes
1/2 lb of  Shrimp
Package of crawfish tails
Jar of roasted garlic alfredo sauce
Zataran's Jazz It Up for Seafood
1/2 cup Pinot Grigo wine
Fresh grated Parmasean cheese


Recipe:

Remove the stems from the portabella mushrooms and wipr the mushrooms clean. Then drizzle the mushroom caps with evoo (extra virgin olive oil) and grill them until they are tender. Remove from the heat and place a crab cake in the center of the mushroom. Place the mushrooms with the crab cakes in a 325 degree oven for approximately 15 minutes. While the mushrooms are in the oven, make your seafood alfredo sauce. In a skillet, saute' the shrimp and crawfish tails in evoo and sprinkle in some of the Zataran's Jazz It Up for Seafood. As the shrimp began to turn pink, add the wine and simmer for 2 minutes, then add the jar of alfredo sauce. Stir until everything is combined well and the sauce begins to thicken. Then add a couple of tablespoons of the grated parmasean cheese. Remove the mushrooms from the oven, place on a plate and cover with the alfredo sauce, and enjoy.

Crab Cakes

This is one of my recipes that alot of my friends have been requesting. These crab cakes are so big that you can only eat one, but you will crave more. These crab cakes also make the best crab meat po-boy that you have ever eaten. These are so easy to make, I'm sure that you will make these all of the time.

Ingredients:

2 Cups of Italian bread crumbs
3 1/2 Tablespoons of Old Bay Seasoning
1 LB. Can of crab, claw meat
4 Large heaping spoons of mayo
2 Tablespoons of mustard
2 Eggs (beaten)
1/4 Cup of creole seasoning (The Trinity... onions, bell peppers, and celery)*
Yields about 7 to 8 crab cakes.

Recipe:

In a large mixing bowl, place the 2 cups of bread crumbs and the Old Bay Seasoning and mix them together. In a small saucepan saute' the creole seasoning in either butter or evoo, until the onions and peppers are tender. Then add the creole seasoning and the remaining ingredients to the mixture. Mix everything until the mixture is moist all the way through. You may have to add a little mayo to get the mixture moist enough. Once you have it mixed together, pinch enough of the mixture to fill the palm of your hand and form it into a pattie and place on a cookie sheet lined with wax paper. Once you have made all of the patties, place them in the refrigerator for approximately one (1) hour. After an hour, remove the patties from the refrigerator and fry them in a small amount of olive oil, until they are golden brown. Serve them with you favorite remolude sauce and enjoy.

Note: For left over crab cakes, heat them in the oven on 300 degrees for approximately 15 minutes or until heated through.

* Creole seasoning. You can find this in most grocery stores in the produce section, which is already chopped up. It is a great time saver.

Char Grilled Oysters

 

This is one of the best ways to eat this wonderful delicacy that we have to offer from the Mississippi Gulf Coast. Once you try these oysters, you won't want to have them any other way. This is a very simple dish to prepare and everyone will enjoy the rewards at the end.

Ingredients:

• Oysters (As many as you want to shuck)
• 1 lb. of real butter (salted)
• Minced garlic
• Zataran's Jazz It Up for seafood
• Lemons (Cut into halves)
• Shredded Parmasian Cheese

Recipe:
 First melt the butter with 2 Tbs of minced garlic. Open the oysters using an oyster knife and leave them on the half shell. Sprinkle the oysters with the Zataran's Jazz It Up for seafood, then place the half shelled oysters on a hot grill. As the oysters are cooking, use a serving spoon or ladle to drizzle the melted butter and garlic mixture over the oysters. Be careful because the fire will flame up with the melted butter. After 3 minutes, of cooking, place shredded parmasian cheese on top of each oyster, then remove the oysters from the grill. The cheese will continue to melt on the hot oysters. Allow to cool for a couple of minutes and enjoy.