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