April/May 2011

I’ve been eating so much crawfish, I’m crawling backwards! My husband and I have been on a crawfish mission, checking out some of our favorite, local spots for boiled crawfish, and we have enjoyed them all. For you that live “away” I urge you to get online or on your mobile, and place your order PRONTO with cajungrocer.com.

Some people think I’m crazy, but always have a bowl of “dipping” sauce in which to dip my peeled crawfish tails (or boiled shrimp or fried catfish). It’s also good on those boiled potatoes and onions from the crawfish boiling pot! YUM!


Makes about 2 ½ cups

  • 2 cups mayonnaise
  • 1/2 cup ketchup
  • 2 teaspoons prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot sauce

Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve.

Last month I gave you a couple of my favorite crawfish recipes, but wait, I have more! When those freshwater crustaceans are in season, I see no reason not to have them as often as possible.


Makes about 4 servings

  • 1 large pizza bread crust
  • 2 tablespoons olive oil
  • 1 1/2 cups tomato sauce or commercial pizza sauce
  • 1/4 cup chopped green onions (green part only)
  • 1 pound peeled crawfish tails
  • Salt and cayenne to taste
  • 1/2 pound freshly grated mozarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon dried oregano leaves

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or lightly oil the baking sheet. Place the pizza bread crust on the prepared pan, then spread it evenly with one tablespoon of the olive oil. Spread the tomato sauce evenly over the oil. Set aside.

In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the green onions, the crawfish tails and season with salt and cayenne. Cook, stirring, for about two minutes. Remove from the heat and cool.

Spread the crawfish mixture over the tomato sauce, then top with the cheeses. Sprinkle with the oregano. Bake until the cheese melts and the sauce bubbles, about 20 minutes. Cut into wedges to serve.


Makes about 12 servings

  • 3 sticks butter
  • 3 cups chopped onions
  • 2 cups chopped green bell peppers
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped fresh parsley leaves
  • 1 1/2 pounds medium shrimp peeled and deveined
  • 1 1/2 pounds peeled crawfish tails
  • 2 cups half-and-half
  • 1 pound Velveeta cheese, cubed
  • 2 tablespoons chopped pickled jalapeno peppers
  • 2 teaspoons chopped garlic
  • Salt and cayenne
  • 1 pound fettuccini, cooked and drained
  • 1 cup grated Parmesan cheese

Melt the butter in a heavy, large Dutch oven on medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden.

Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about five minutes, or until the shrimp turn pink.

Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about five minutes. Season to taste with salt and cayenne.

Arrange the fettuccini in a three-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese.

Bake at 350 degrees for about 10 minutes or until the mixture bubbles.


Spring is definitely my favorite time of year in Louisiana. The weather is cool and ideal for dining alfresco. My husband and I entertain often on our covered patio that overlooks Bayou Teche, and most of the time we opt for seafood to serve our guests. With luck, friends give us fish from Vermilion Bay or from the Gulf of Mexico, or we take a boat trip to Marsh Island and catch enough shrimp and crabs for all kinds of good things.

Be sure and check out what we have here at cajungrocer.com and you too can enjoy great seafood.


Makes 6 servings

  • 6 jumbo soft-shell crabs
  • 1 cup chopped green onions
  • 1 garlic clove, minced
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 pound small shrimp, peeled and finely chopped
  • 1/2 cup dry white wine
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne
  • 1/2 teaspoon white pepper
  • 3 cups stale bread crumbs
  • 1/2 pound mushrooms, finely chopped
  • 3 egg yolks
  • 1 (3-ounce) jar diced pimientos
  • Flour for dredging
  • 2 cups buttermilk
  • 4 eggs, beaten
  • 3 cups crackermeal
  • Peanut oil for deep frying

Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry.

Sauté the green onions, garlic, crabmeat, and shrimp in the wine for several minutes over medium heat. Add 1 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/4 teaspoon white pepper and bread crumbs. Stir to mix. Add the mushrooms, egg yolks and pimiento. Mix gently. Remove from heat and cool to room temperature. Chill the stuffing for at least one hour or until firm.

Carefully lift the shoulders on each crab and gently press about one tablespoon of the stuffing into this area. Press the shoulders down to hold the stuffing. Be careful not to break off any of the legs of the crabs. Lay the crabs on a baking sheet and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon cayenne.

Combine the flour with the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper in a shallow bowl. In a mixing bowl combine the buttermilk and the eggs. Whisk to blend. Put the crackermeal in another shallow bowl.

Heat the oil to 360 degrees in a deep pot.

Dredge the crabs in the seasoned flower, then dip them in the buttermilk mixture. Then dredge them in the crackermeal, making sure that the legs are well breaded.
Hold each crab by the body, allowing the legs to dip into the hot oil for a few seconds before dropping the whole crab into the hot oil. Fry the crabs until they float to the surface of the oil and are golden brown. Drain on paper towels.

If you want to really show off these crabs, serve them on a mound of seafood jambalaya and top with Creollaise sauce which is made by combining two cups of béarnaise sauce with 2 tablespoons of Creole mustard.


Makes about 4 servings

  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 dashes hot sauce
  • 3 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon capers
  • 3 teaspoons finely chopped fresh parsley leaves
  • 1/4 cup mayonnaise
  • 2 teaspoons Creole mustard

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate for at least one hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’ouevre, with crackers or toast points.

Posted by on April 12, 2011 in Recipes

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