SUCCESS
Recipes courtesy of
Desporte & Son’s Seafood, Biloxi When in season, Desporte’s specializes in fresh and frozen shrimp, live and boiled crabs, fresh crabmeat, oysters, red snapper, speckled trout, flounder, lobster, stuffed crabs, mullet, stone crab claws, swordfish, lemonfish, scallops, crawfish and catfish. CRABMEAT AU GRATIN 1 lb. jumbo lump crabmeat 1 1/2 cups half and half 1 white onion, chopped 1/2 bunch parsley, chopped 1 stick of butter 1 cup shredded Cheddar cheese 1 cup shredded Parmesan cheese 2 Tbsp. Worcestershire 2 Tbsp. Cajun hot sauce 1 Tbsp. flour Preheat oven to 375 degrees. Sauté stick of butter, white onion and parsley. Add half and half, Worcestershire sauce, Cajun hot sauce and stir in flour for thickness. Add crabmeat and mix together. Pour mixture into a glass baking dish. Sprinkle Cheddar cheese and Parmesan on top. Bake 20-25 minutes. CRABMEAT DRESSING 1 lb. jumbo lump crabmeat 1 white onion, chopped 1 bunch green onion, chopped 1/2 bunch parsley, chopped 1 stick of butter 2 cups Italian breadcrumb seasoning 1 cup of water Cajun seasoning Preheat oven to 375 degrees. Sauté stick of butter, white onion, green onion and parsley. Add 1 cup of Italian breadcrumbs and cook until caramelized, and then add crabmeat. Add water to keep moist (may not need one cup but add to mixture until it’s moist). Add desired amount of Cajun seasoning to taste. Pour mixture into glass baking dish. Sprinkle 1 cup Italian breadcrumbs on top. Bake for 25-30 minutes.
CAJUN POTATO SALAD 2 lbs. fresh small peeled shrimp 3 lbs. red new potatoes 1/2 bunch green onions, chopped 1/2 stalk of celery, chopped 2 Tbsp. crab boil 2 Tbsp. Cajun seasoning Chop up potatoes and place in a pot. Fill water to cover potatoes, add crab boil and boil potatoes until soft. In a separate pot, add water and Cajun seasoning and bring to a boil (if you want shrimp spicier, add more seasoning). Add shrimp to boiling water, bring back to a boil, and then turn off heat. Mix potatoes, shrimp, celery and onions together in a bowl and season to taste. WEST INDIES SALAD 1 lb. of jumbo lump crabmeat 1/2 bunch parsley, chopped 1 purple onion, chopped 1 cup apple cider vinegar 1 cup extra virgin olive oil 1 Tbsp. sugar 1/2 squeezed lemon Cajun seasoning Mix all ingredients together in a bowl and serve. Serve as is or refrigerate for 20 minutes.
November-December 2016
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