Super Soft-shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Super Soft-shell Crabs:
  • 1 gallon cooking oil
  • 3 large Louisiana soft-shell crabs (or 6 if using small crabs)
  • 2 cups all-purpose flour
  • 2 tablespoons Cajun seasoning
  • 1 egg
  • 1 -ounce hot sauce
  • 1 tablespoon Creole mustard
  • 1 (12-ounce) bottle premium beer
  • 4 ounces butter
  • 1 -ounce Worcestershire sauce
  • 1 lemon, juiced
  • 1 -ounce chopped parsley leaves
  • Remove the gills from the crabs (cut in half if using large crabs).
  • Bayou Bacon Wrapped Oysters:
  • 1 gallon peanut oil
  • 1 pint shucked oysters (preferably fresh Louisiana oysters)
  • 4 cups all-purpose flour, divided
  • 1 egg
  • 1 (12-ounce) bottle premium beer
  • 1 -ounce hot sauce
  • 1 -ounce Creole mustard
  • 1 tablespoon seafood seasoning
  • 10 slices bacon, halved
  • 6 bamboo skewers, soaked in water for 30 minutes
  • Louisiana Charbroiled Oysters:
  • 6 peeled and minced shallots
  • 6 ounces champagne vinegar
  • 1 tablespoon freshly ground black pepper
  • 1 dozen fresh shucked Louisiana oysters in the shells
  • 4 ounces Parmesan, grated
  • 4 ounces extra-virgin olive oil
  • Hot charcoals in a pit/grill
  • Grilled Gulf Shrimp Skewers:
  • 6 bamboo skewers, soaked in water for 30 minutes
  • 1 pound large Gulf shrimp, peeled, tail left on
  • 1 green bell pepper, seeded and cubed
  • 1 red bell pepper, seeded and cubed
  • 1 red onion, cubed
  • 8 ounces butter
  • 2 ounces hot sauce
  • 1 tablespoon honey
  • Hot charcoals in a pit/grill
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Directions
  • In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.

  • Mix the flour and Cajun seasoning and in a flat pan.

  • Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.

  • Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.

  • Put the crabs, with legs down, in hot the oil and fry until golden brown.

  • Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.

  • In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.

  • Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.

  • Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.

  • Preheat a grill to 350 degrees F.

  • Combine the minced shallots, vinegar and black pepper in a squeeze bottle.

  • Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.

  • When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.

  • Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately.

  • Skewer the shrimp, bell peppers and onions in alternating colors.

  • Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy.

  • Preheat a grill to 350 degrees F.

  • Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately


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    This recipe is featured in:

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