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Ingredients: Dijon mustard, egg yolks...

"a great hot & spicy Louisianna Creole style dish. It a BIG favorite with my family!"

Ingredients: lump crabmeat, shrimp...

"This tasty Cajun gumbo has loads of good stuff in it. You won't want to put your spoon down."

Ingredients: ground cumin, Rotel Tomatoes...

"We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even..."

Ingredients: creole mustard, dried breadcrumbs...

"You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe."

Ingredients: fresh lump crabmeat, andouille sausages...

"One of my most favorite soups ever, but it's usually full of butter, heavy cream, and other not so good for you stuff. So, here's my attempt at making it less sinful."

Ingredients: crab boil, frozen corn kernels...

"A healthy and delicious stew which stretches 1/4 pound of chicken and 1/4 pound of crabmeat a long way. Add more hot sauce if you like heat, and add a cup of sliced okra if you like it. Adapted from Bonnie Stern."

Ingredients: corn, diced tomatoes...

"This is my brother in law's famous seafood gumbo. My kids gobble it up! Jim owns a restaurant in Virginia and makes this on family gatherings at the beach. He always uses fresh ingredients but it's almost as good using frozen. We like it HOT so adjust your seasonings. Serve over rice."

Ingredients: pepper, shrimp, dry oregano...

"This recipe is from My mother's very own "Tried and True" recipe book. It's the absolute best gumbo recipe I've ever tasted. I've never had gumbo in any restaurant which could compare with this one. She got it from My "Aunt" Corrita in New Orleans. Also, it's perfect when working a water spell. Be sure to dish..."

Ingredients: crab boil, crabs, onions...

"From Cooking Light."

Ingredients: lump crabmeat, frozen cut okra...

"A nice version of a Southern favorite - mushrooms are a great adddition that compliment the flavors! Another great recipe unearthed from Tony's Seafood in Louisiana. ;)"

Ingredients: lump crabmeat, green onions...

"This is from a local cajun restaurant called Jazz. It's probably my favorite dish that they serve. Notice that both margarine and butter are used - the margarine so that it can be used at a higher temp for blackening."

Ingredients: catfish fillets, seafood stock...

"This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each."

Ingredients: crab, zatarain's jambalaya mix...

"In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn’t rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won’t make the crab cakes pasty.
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Ingredients: crackers, lump crabmeat...