Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly/ Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping.

Yield: 6-8 servings

*To roast the corn: Preheat oven to 375. Wrap each ear individually in aluminum foil and place them on a baking sheet. Cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove from the oven and cool for 30 minutes. Remove the foil, husks and silk and using a sharp knife, cut the kernels from the corn, being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the dip.

In a cocktail shaker, add ice. Add liquor and liqueurs in order. Shake with ice and fine strain into a chilled martini glass.

Yield: 1 martini

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Combine mayonnaise, egg yolks, Worcestershire, cayenne and garlic sauce, sherry, creole mustard, lemon juice, and creole seasoning; mix well with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture, being sure not to break up lumps. Place a layer of crabmeat mix in ovenproof ramekin or scallop shells, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10-22 minutes, until mixture bubbles and crumbs are brown. Garnish with chopped parsley.

Yield: 8 servings

Combine all ingredients, stirring well. Pour into 13 x 9 baking dish. Bake 30-45 minutes or until bubbly.

Yield: 8 portions

Ingredients:
1 tbl Bacon Grease (or Canola Oil)
1/4 cup Red Pepper, finely diced
1/4 cup Red Onion, finely diced
1/2 cup Green Onion, thinly sliced
1/2 tsp Garlic, minced
2 tsp Cumin
1/4 tsp Creole Seasoning
1/2 tsp Salt
3 cups Black-Eyed Peas, cooked
3/4 cup Japanese Bread Crumbs
2 Eggs
1/4 cup Olive Oil
1/4 cup Sour Cream
1/4 cup Roasted Red Peppers, small diced

Melt the bacon grease over medium heat and cook onions, red pepper, garlic and seasonings for four to five minutes. Remove from the heat.

Place two cups of black-eyed peas with eggs into a food processor, and puree until smooth.

Remove from processor and place processed peas in a mixing bowl. In a separate bowl, add vegetables, bread crumbs and remaining cup of whole peas, stirring gently. Firmly form the mixture into one-ounce cakes and refrigerate for one hour.

Preheat oven to 300 degrees.

In a large nonstick sauté pan, heat one to two tablespoons of olive oil over medium-high heat. Gently place the cakes into hot pan, and brown on both sides. Add more oil as needed.

Once all cakes are brown, place on a lightly oiled baking sheet, and bake 10 minutes. Top each black-eyed pea cake with a small dollop of sour cream and a few pieces of diced roasted peppers.

Yield: 20