• 6 large egg yolks
• ​2 tablespoons cold salted butter, cut into small pieces
• ​1/2 teaspoon salt
• ​pinch of cayenne pepper
• ​1 teaspoon fresh lemon juice
• ​2 teaspoons red wine vinegar
• ​2 cups warm clarified butter (see recipe)

Galatoire's Hollandaise Sauce

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• Vegetable oil
• 4 tablespoons chopped green pepper
• 4 tablespoons chopped onion
• 4 tablespoons  chopped celery
• 1/2 teaspoon black pepper
• 1 teaspoon Creole seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1 dash Tabasco
• 3 oz. Abita Andygator beer
• 1 lb. crawfish tails
• 1 to 1 ½ cups dry bread crumbs
• Flour
• Egg wash 
• Corn flour
• 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

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• 3 onions, 1/2 lb. chopped
• 2 or 3 ribs celery, chopped
• 2 sticks unsalted butter
• 5 tablespoons flour
• 1 large can evaporated milk
• 1 small can evaporated milk
• 2 eggs
• 2½ lbs. fresh white crabmeat
• 12 oz. cheddar cheese, grated
• Salt and pepper to taste

Crabmeat Au Gratin

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Shrimp and Crawfish Corn Dogs

• 8 ounces medium shrimp, peeled and deveined
• ​1/2 teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• ​2 dashes Worcestershire sauce
• ​1/2 teaspoon hot pepper sauce
• 3/4 teaspoon Cajun seasoning
• 4 cups crawfish tails
• 1/2 cup frozen corn, thawed
• 1/2 cup green onions, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• peanut for frying

Spicy Mustard

• 1/4 cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes of Worcestershie sauce
• 2 dashes of hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

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• 1½ cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno peppers, seeded and finely chopped

Jalapeno Cornbread

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• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice (white vinegar may be substituted)
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water

Home Made Mayonnaise

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• 4 cloves garlic, minced
• 2 egg yolks
• 1 cup extra virgin olive oil
• 2 teaspoons lemon juice
• salt to tast
• ground black pepper to taste

Home Made Aioli

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• 1 pound Andouille sausage (smoked sausage may be substituted)
• 10 eggs
• 2 cups red beans, cooked (16 ounce can of red beans may be substituted)
• ​2 cups Cheddar cheese, grated
• ​1/2 cup green onion, finely chopped
• ​salt and pepper to taste

Red Bean Omelet

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• 4 cups water
• ​1 cup quick grits
• ​1/2 teaspoon salt
• ​1/4 cup milk
• ​1 egg, beaten
• ​1 cup cheddar cheese, grated

Quick Grits

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• 4 cups cooked long-grained white rice, refrigerated for at least 1 to 2 days
• ​2 tablespoons clarified butter
• ​2 tablespoons chopped garlic
• ​1 teaspoon kosher salt
• ​5 large egg yolks, beaten well
• ​6 ounces lump crabmeat, picked over for shells and cartilage (about 1 cup)

Note: Your version will probably have a little more egg yolk showing.

Crab And Garlic Fried Rice

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