6 tablespoons butter 1 lb. Lump crabmeat 8 - 10 button mushrooms, thinly sliced 1 bunch green onions thinly sliced 1 8 oz can of artichoke bottoms, thinly sliced Salt & pepper to taste
Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.
1 small cabbage 4 Tablespoons sesame oil 1/2 cup rice wine vinegar 1/2 teaspoon chili oil 1 tablespoon sugar 1/4 teaspoon salt
Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.
3/4 cup olive oil 1/2 cup red wine vinegar 3 tablespoons Creole mustard 2 tablespoons chopped chives or green onions 2 tablespoons chopped fresh parsley 2 pounds large shrimp, cooked in seasoned water then peeled and deveined 2 cups of fresh corn kernels Salt and freshly ground black pepper, to taste
8 SLICES OF FRENCH BREAD, SLICED 1 1/2 INCH THICK 1 1/2 CUPS OF MILK 6 EGGS 1 TABLESPOON HOT SAUCE (OR TO TASTE) 8 OZ. HERBED SOFT CHEESE (GOAT, FARMER'S OR SEASONED CREAM CHEESE COMBINED WITH FRESH HERBS OF CHOICE) 4 TBS BUTTER
Cut a pocket, from the side, into the center of each piece of French bread. Divide the cheese into 1/8ths and insert one piece into each slice of bread.