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"This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have..."

Ingredients: lump crabmeat, white crab meat...

"a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer"

Ingredients: scotch bonnet peppers, green onions...

"This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty."

Ingredients: crawfish meat, eggs...

"DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables..."

Ingredients: pepper, crayfish, salt...

"In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how..."

Ingredients: colby, fresh ground pepper...

"I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat."

Ingredients: lobster tails, French bread...

"This recipe came on a postcard in the mail from a group of realtors.I took it as an appetizer to a party and it was gobbled up!Make sure you have plenty of crusty French bread slices to serve with this and to mop up the yummy sauce!"

Ingredients: dried basil, dried thyme...

"This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer."

Ingredients: crawfish, red peppercorns...

"A terrific appetizer from an old bunco friend!"

Ingredients: cumin, flour tortillas...

"From the Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Thelma Babin."

Ingredients: evaporated milk, green onions...

"I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's Remoulade Sauce. The sauce can be..."

Ingredients: cornmeal, shrimp, eggs...

"This is standard fare at all tailgating parties, backyard fete's and anything in between. I've been making it for about 5 years and had NOTHING but compliments.
BEWARE...this is spicy hot!"

Ingredients: cream of mushroom soup, bulk sausage...

"You'll love this one. Serve it hot with crackers or toasted french bread."

Ingredients: crawfish, cream cheese...

"This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!"

Ingredients: lump crabmeat, shrimp...