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Northshore Recipes There are many ways to savor the flavor of the Northshore, where an abundance of fresh, high-quality local ingredients, paired with an abundance of fabulous cooks, make every meal a celebration for the taste buds. Here are recipes to try for yourself, courtesy of two of the Northshore’s favorite dining spots, Coffee’s Boilin’ Pot and Abita Brew Pub.
Crabmeat Au Gratin recipe ½ lb. chopped onions 2 or 3 ribs celery, chopped ½ lb. butter 5 tbsp. flour 1 large can evaporated milk 1 small can evaporated milk 2 eggs 2 ½ lbs. fresh white crabmeat 12 oz. cheddar cheese, grated Salt and pepper to taste In large saucepan, saute onions and celery in butter until soft. Add flour and blend, then add milk and blend. Remove from heat and cool slightly. Add eggs, crabmeat, half of the grated cheese and salt and pepper to taste. Mix well. Place mixture in a casserole dish and add the remaining cheese to the top. Bake at 350 degrees for 20-30 minutes or until cheese on top is melted and bubbly. Serves 6-8. (Recipe courtesy of Coffee’s Boilin’ Pot, Madisonville, LA) Andygator Crawfish Cakes Vegetable oil 4 tbsp. chopped green pepper 4 tbsp. chopped onion 4 tbsp. chopped celery ½ tsp. black pepper 1 tsp. Creole seasoning ¼ tsp. thyme ¼ tsp. basil 1 dash Tabasco 3 oz. Abita Andygator beer 1 lb. crawfish tails 1 to 1 ½ cups dry bread crumbs Flour Egg wash Corn flour 16 tomato slices In a large skillet, saute green pepper, onion and celery in the oil with the spices and Tabasco until vegetables are tender. Add beer and bring to a simmer. Remove from heat and add crawfish. Set aside to cool. In a large bowl, combine the crawfish mixture and bread crumbs and form into 8 flat crawfish cakes. Coat each cake with flour, dip into egg wash, then coat with corn flour. Fry in vegetable oil on medium heat until cakes are a light golden brown. Use the same procedure to coat the tomatoes and fry them, too. To serve, place two fried tomato slices on a plate with the crawfish cake. Serve with Remoulade sauce, diced fresh tomatoes and sliced onions. Serves 8. (Recipe courtesy of Abita Brew Pub, Abita Springs, LA. Note: The Abita Brewing Company’s Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.)
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