Baked Shrimp Toast

Always use freshly grated parmesan cheese. Never use that powdery stuff that comes in a can. Use pepper-jelly dipping sauce, plum sauce, or muscadine sauce with this recipe.

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Shrimp Tarts with Dirty Rice Pie Crust

The crust takes a little work, but it’s worth every minute spent preparing it. A perfect use for leftover dirty rice. The crust also freezes well, so make extra.

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Crab Cakes with Lemon-Caper Tartar Sauce

My rules for crabmeat: Buy fresh. By the best, and treat it sweet. Be gentle with crabmeat to keep the lobes as large as possible. Seafood remoulade would be a nice alternative to the lemon-caper tartar sauce.

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Shrimp Toast with Plum Dipping Sauce

My first exposure to shrimp toast wasn’t at an Oriental restaurant, but at the first catering party I ever worked as a server/cook. The caterer asked me to prepare a shrimp-toast recipe from one of Martha Stewart’s early books, and I ate most of them before she had a chance to serve them to the guests. These take a little work, but they are well worth the effort. For an added bonus, serve both the plum dipping sauce and the pepper-jelly dipping sauce.

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Crispy Fried Oyster BLT’s

I first ate these when my friend Julia Reed served them at a cocktail party on the courtyard of her Bourbon Street home. Make sure to use smaller oysters so that they can be eaten in one or two bites.

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Crawfish and Andouille Hushpuppies

A Deep South staple with the addition of two Louisiana staples. Best served with seafood remoulade sauce, but comeback sauce or creole tomato dipping sauce are good, too. Better still, serve all three.

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Crabmeat Puffs with Pepper Jelly Dipping Sauce

Light and airy. A perfect showcase for crabmeat and a perfect pairing with the dipping sauce.

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Coconut Shrimp with Muscadine Dipping Sauce

A twist on the old standby from Commander’s Palace. If you can’t find muscadine jelly in your local market, then you need to move further south.

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Yellowfin Tuna Kabobs

Mix together the sesame oil, vegetable oil, soy sauce, orange juice, honey, ginger, and garlic and blend well. Place the…

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