Southern Creamy Crab Dip Recipe

Southern Creamy Crab Dip is one of the snacking staples found in my house during late spring and early summer. Made with a big heap of traditional Southern love and delicious tasting ingredients; such as imitation crab meat, cream cheese, mayonnaise, minced celery, red onions, spring onions, diced pimento peppers, diced jalapeño, fresh chopped parsley, dill, and Cajun seasoning.

I know many of y’all have had the pleasure of tasting a hot crab dip, but if you haven’t had a cold Southern Creamy Crab Dip you have been missing out on a good thing. This dip is perfect for entertaining during poolside parties, family picnics, and even card night with the besties.

This Southern Creamy Crab Dip really should be called a Creamy Crab Spread but somehow over the years this cold, creamy, decadent, southern deliciousness became known as Creamy Crab Dip. Don’t ask me who did it or how it happened, somewhere along the way someone decided spread was not in the cards and just renamed it. Continue reading

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New Orléans Style bbq Shrimp Recipe

New Orléans Style bbq Shrimp is one of the fabulous historical dishes of New Orléans. Of course, New Orléans Style bbq Shrimp isn’t about dumping a bunch of BBQ sauce on chargrilled shrimp. It’s actually a  very delicately prepared shrimp dish cooked in a rich butter sauce spiked with a healthy dose of Worcestershire sauce and white wine and eaten with a freshly baked crusty French bread to sop up the rich flavored broth. You can find various versions at the restaurants and in homes across the city of New Orléans, but the original recipe comes from the Uptown restaurant, Pascal’s.

In the mid-1950s, the New Orléans-based Italian restaurant Pascal’s Manale opened it’s doors in 1913 on Napoleon Ave,  New Orléans, LA  and invented the BBQ shrimp recipe. The story is told as one of the restaurant’s frequent customers,  a Mr. Vincent Sutro, had just returned to the New Orléans area from a trip to Chicago, and he began discussing a fabulous dish he had in Chicago with chef Jake Radosta.  He then asked the chef if he could reproduce a similar recipe for him that evening for his meal.

new-orleans-style-bbq-shrimp-2The Pascal’s Manale Restaurant’s Chef Jake  Radosta tried to no avail to recreate the original Chicago dish based on the customer’s description. What he served to Vincent Sutro ended up not coming out the same as the shrimp dish did in Chicago during his trip, however, he insisted that the shrimp recipe was even better. The Pascal’s Manale restaurant decided to put the dish on the menu, where it’s been ever since. Continue reading

Copycat Crab Casserole from Hunan Chinese Buffet

Copycat Crab Casserole from Hunan Chinese Buffet is a combination of crabmeat, cabbage, celery, sweet red bell peppers, mild cheddar cheese, cream cheese,sour cream, mayo, soy sauce, freshly squeezed lemon juice, and a touch of seasoning. The Copycat Crab Casserole from Hunan Chinese Buffet is then baked to a bubbly perfection in a 350-degree oven for about 30 minutes.

If you live near the Olive Branch Mississippi or Memphis area chances are you may have visited the Hunan Chinese Buffet on Goodman Road, it’s the Mississippi hot spot for lunch after church and always packed. There’s Crab Casserole on their American side of the buffet table that my mom loves so much. Every Sunday after church she piles a little on her plate and devours it, proclaiming it to be really good.Copycat Crab Casserole from Hunan Chinese Buffet is a combination of crabmeat, cabbage, celery, sweet red bell peppers, mild cheddar cheese, cream cheese,sour cream, mayo, soy sauce, freshly squeezed lemon juice and a touch of seasoning. The Copycat Crab Casserole from Hunan Chinese Buffet is then baked to perfection in a 350-degree oven for about 30 minutes.I decided while my mom was at work I would make the Copycat version of Hunan Chinese Buffet and surprise her tonight; it turned out delicious. It only took me about 40 minutes from start to finish to make it’s so simple and quick to put together and only needs to bake for 30 minutes. Continue reading

Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar

Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar is a totally delicious and exciting new recipe made with Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar, Shrimp seasoned to perfection with Cajun Spices, fresh Organic veggies; such as peas, red bell peppers, celery, onions sautéed in olive oil, unsalted butter, and smothered in a creamy white cheddar cheese sauce.

Over the years using certified organic grass-fed products has become so important to my family, as well as so many others. Believe me, when I say certified organic isn’t just for hippies anymore. Each day more and more Americans become aware of the need to know what they are nourishing their bodies with. A big Thank you to Annie’s Homegrown for sponsoring today’s post and inspiring me to try their delicious products such as their Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar.

Spicy Shrimp and Annie's Homegrown Shells and White Cheddar is totally delicious and exciting new recipe made with Certified Grass-fed Organic Annie's Homegrown Shells and White Cheddar, Shrimp seasoned to perfection with Cajun Spices, Organic veggies such as peas, red bell peppers, celery, and onions sauteed in olive oil and unsalted butter, smothered in a creamy white cheddar cheese sauce.

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CREAMY LINGUINE WITH SEAFOOD

Creamy Linguine with Seafood is a delicious linguine pasta dish combined with gulf shrimp, lump crabmeat. fresh steamed veggies consisting of zucchini, broccoli, carrots, mushrooms and roasted red sweet peppers covered in a thick creamy Alfredo cheese sauce made from a rich heavy cream, Parmigiano-Reggiano, Romano cheese, garlic, and seasoned to perfection with Italian herbs and spices.

I’ve read there’s an old Italian story that in sometime around the early 1900’s,  a man named Alfredo di Lelio from Rome, Italy was trying to cook something that would satisfy his lovely expectant wife. He  decided to whip up a decadent creamy cheese sauce made from the finest parmesan cheese he could find and butter, then he ladled the thick rich sauce over some pasta. Alfredo Di Lelio would later open up restaurants in Italy and then New York with his rich creamy cheesy pasta dish on the menu for his famous customers. Which sheds some light on how this dish entered the US.Seafood LinguineAlfredo sauce can be a touchy subject with old school Italians; many will be the first to tell you “Alfredo sauce” is almost completely nonexistent  in Italy, although there are many recipes for pasta sauces that are similar and often based on combining butter and Parmigiano. For example, gnocchi, egg noodles, and meatless ravioli are served with melted butter and freshly grated Parmigiano cheese the recipe is simply titled “al burro”, with butter. In Rome, Italy egg noodles with butter and Parmigiano are often called, “Alla Romana”, roman-style. Continue reading

Cajun Crawfish Boil – Mudbug Recipe

Making a deliciously messy Cajun Crawfish Boil is considered a fine art  to many Louisiana  folk during the mudbug or crawfish season of February through June. Family, friends and next door neighbors  will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.Cajun Crawfish BoilI like to keep my Cajun Crawfish Boil – Mudbug Recipe short and simple; delicious fresh clean crawfish or mudbugs, lots of Cajun seafood boil seasoning , bay leaves, onions, potatoes, corn on the cob, garlic cloves, and lots of those big ponderosa lemons.
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NOLA-Style BBQ Shrimp

NOLA-Style BBQ Shrimp is the one Louisiana dish you don’t want to miss; rich in taste from being cooked in a deliciously sinful, spiked buttery sauce of Worcestershire sauce, real unsalted butter, a splash of hot sauce, lemon juice,  minced garlic and herbs and spices for that decadent flavor you have come to expect from and NOLA-style recipe.

The NOLA-Style BBQ Shrimp recipe we all know and love dearly; really isn’t true to its name in any shape or form. There will never be any hickory, mesquite wood or hot coals involved in this delicious shrimp recipe. That rich spiked buttery sauce will never see the light of any BBQ sauces that have been sweetened with honey, brown sugar or even black strap molasses.

new-orleans-bbq-shrimp-5Like all good recipes, there seems to be a bit of a legend behind this recipe; it’s been said this recipe was created in during the 1950s in the kitchen of none other than an Italian family 100-year-old restaurant named Pascal’s Manale, at  1838 Napoleon Ave, New Orléans, LA 70115. That’s right if you’re in NOLA you can still order that fantastic recipe from their menu.

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