Yield: 4 servings
Measure | Ingredient |
---|---|
2½ tablespoon | Paprika |
2 tablespoons | Dried garlic |
2 tablespoons | Black pepper |
1 tablespoon | Cayenne pepper |
3 tablespoons | Emeril's Creole Seasoning |
4 \N | Snapper fillets (5-6oz ea) |
2 cups | All-purpose flour |
1 cup | Ground pecans |
1 cup | Lump crabmeat, picked over |
¾ cup | Roasted pecan halves |
¼ cup | Green onions, chopped |
2 tablespoons | Red bell peppers, minced |
1 teaspoon | Lemon juice |
½ cup | White wine |
2 \N | Lemons, pith and peel cut away, chopped |
1 tablespoon | Garlic |
1 tablespoon | Shallots |
1 teaspoon | Salt |
1 tablespoon | Dried thyme |
1 tablespoon | Dried oregano |
1 tablespoon | Dried onion |
2 \N | Eggs |
1 cup | Milk |
½ cup | Olive oil |
½ teaspoon | Salt |
\N \N | Freshly ground black pepper (6 turns) |
1 tablespoon | Garlic, chopped |
2 tablespoons | Parsley, minced |
¼ teaspoon | Black pepper |
2 tablespoons | Worcestershire sauce |
¼ teaspoon | Tabasco sauce |
½ cup | Cream |
½ cup | Butter |
1 tablespoon | Parsley, minced |
EMERIL'S CREOLE SEASONING
FISH
PECAN CRAB RELISH
CREOLE MEUNIERE SAUCE