• 2 large egg yolks
• 2 tablespoons red wine vinegar
• 1 tablespoon Creole mustard or any course, grainy brown mustard
• 1 teaspoon fresh lemon juice
• 1 cup vegetable oil
• 1/4 cup nonpareil capers, drained
• 1/4 cup chopped scallions (green and white parts)
• 1 tablespoon chopped curly parsley
• salt and freshly ground white pepper to taste
• 1 pound jumbo lump crawfish
• 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
• 2 medium vine-ripened tomatoes, cored and cut into six 1-inch-thick slices

Note: The image on the right is the famous lumped crab maison. The crawfish when plated looks very similar.

Galatoire's Crawfish Maison

Click image to enlarge.

Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 12 hard-cooked eggs (method follows)
• 1/3 cup mayonnaise 
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cayenne pepper
• 2 tablespoons bacon bits (options)

• 2 pounds veal or calf round
• 1 1/2 teaspoon salt-free Creole seasoning
• 1/2 teaspoon salt
• 1/2 cup flour
• 1/4 cup vegetable oil
• 1 large onion
• 2 cloves garlic, chopped
• 1 green bell pepper, preferably with a blush of red, seeds and membranes removed, chopped coarsely
• 2 stalks celery, chopped coarsely
• 1 28-ounce can whole tomatoes
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon thyme
• 2 cups veal stock
• 3/4 cup (uncooked) stone-ground grits
• 2 tablespoons butter
• 1/2 teaspoon salt

Chefs Note: This is the most distinctive of Creole breakfast dishes. It is misnamed. "Grillade" means a slice of grilled meat, but it's almost never prepared that way for this dish. Restaurants typically sanitize grillades and grits a bit too much for ease of preparation and looks. What I'm giving you here is the old, bothersome, incomparably delicious version, simmered to tenderness for a long time. You don't even need to use veal--calf or baby beef are fine.

Sauce 

• 1 1/4-cups pecan pieces
• 1 cup butter
• 1/2 pound dark brown sugar
• 1/2 cup honey

Lost Bread 

• 4 eggs
• 2 cups milk
• 2 tablespoons sugar 
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch salt
• 4 tablespoons butter 
• 8 slices day-old French bread, cut 3/4-inch-thick

Topping 

• 2 tablespoons butter
• 8 ounces andouille sausage, sliced
• 1 pint seasonal berries: (Ponchatoula strawberries, blueberries, or black berries) sliced
• powdered sugar for garnish

Batter

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons corn starch
• 1 tablespoon baking powder
• pinch of salt
• pinch of pepper
• 1 cup Abita amber beer
• vegetable oil for frying as needed

Filling

• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced
• 2 teaspoons salt
• pinch of pepper

Blue Crab Beignets

Click image to enlarge.

• 1 pound peeled boiled shrimp
• 6 Creole tomatoes, chilled
• ½ cup diced cucumbers
• ½ cup diced celery
• ¼ cup diced onion
• ¼ cup diced bell pepper
• ½ teaspoon diced garlic
• ½ cup cottage cheese
• ¼ cup Parmesan cheese
• 2 boiled eggs, diced
• Salt and black pepper to taste
• Granulated garlic to taste
• 2 tablespoons Italian dressing
• ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Click image for better view

• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions, minced
• 3 tablespoons nonpareil capers
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad

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Click image to enlarge.

Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration