Shrimp & Crawfish Toast
¼ pound shrimp
1 Tablespoon Creole seasoning
1 egg white
¼ cup heavy cream
½ teaspoon lemon juice
4 slices pan de mie (white bread)
8 ounces crawfish tails, cooked and peeled
1 Tablespoon unsalted butter
Pickled okra *recipe below
Crab boiled new potatoes *recipe below
Chili crème fraiche *recipe below
Combine shrimp, Creole seasoning, garlic and lemon juice in a food processor. Once shrimp mousse starts to form, add egg whites and continue to purée. Pour in heavy cream and pulse until fully incorporated. Remove from food processor and spread 2 ounces of mixture onto each slice of bread.
Lightly fry shrimp mousse toast in a 350-degree oil for approximately 3 minutes with mousse side of the bread facing down. Flip bread over and fry for 1 more minute. Pull toast out of the fryer and place on a dry towel to soak up excess oil.
Melt butter and sauté crawfish tails until warmed through. Season with a pinch of Creole seasoning.
Pickled Okra
3 pounds fresh okra
8 garlic cloves
4 lemons, halved
4 cups apple cider vinegar
4 cups water
6 Tablespoons kosher salt
2 Tablespoons sugar
Combine all ingredients except fresh okra in a pot and bring to a boil. Place okra in a plastic container and set aside. Once mixture comes to a boil, pull the pot off the stove and pour the pickling liquid over okra. Chill mix in an ice bath and store overnight.
Crab Boiled New Potatoes
5 pounds new potatoes
1 gallon water
1 quart crab boil
6 lemons, halved
2 oranges, halved
Combine all ingredients except potatoes in a pot and bring to a boil. Once liquid is at rolling boil, add potatoes and cook until tender. When potatoes are cooked, chill them on a flat sheet pan in the refrigerator. Reserve liquid.
Fermented Chili Crème Fraiche
3 Tablespoons house fermented chili hot sauce (or Sriracha)
8 cups house crème fraiche (or sour cream)
1 lemon, juiced
Combine all ingredients and mix in a large bowl with a whisk until hot sauce is fully incorporated. Chill.
To Plate: Cut toast slices in half and place 2 pieces each on 4 plates. Spoon 2 ounces of crawfish tails over the plated toast. Garnish with okra and new potatoes. Top with 1 teaspoon of chili crème fraiche.
Serves 4 as appetizer
