From the Kitchen of Brett Broussard

1 tablespoon olive oil
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 llb lump crabmeat
1/2 tablespoon Creole seasoning
1/4 cup thinly sliced green onions
1/4 cup chopped parsley
2 tablespoons Tiger sauce
2 cups heavy cream
1 teaspoon chicken base
1 tablespoon granulated garlic
1/4 cup all purpose flour
1/2 stick melted butter
panko bread crumbs for dredging
2 eggs
1 cup milk

Heat the olive oil in a large saute pan over medium heat.

Add onion, bell pepper, and celery and saute until wilted and slightly caramelized. Add garlic and saute 1 minute.

Transfer to a deep baking dish capable of holding 2 1/2 quarts. Add crabmeat, Creole
seasoning, green onions, parsley, and tiger sauce. Toss with a rubber spatula to mix well.
Set aside. Combine cream, chicken base, granulated garlic, in a large saucepan and bring
to a boil. In a bowl combine flour and melted butter to make a white roux by cooking over medium heat for 2-3 minutes. Once cream has come to a boil, lower the heat and add the roux. Whisk until the very thick sauce begins to pull away from the sides of the pot. Pour the bechamel cream sauce into the crabmeat mixture and fold until the crabmeat is well distributed. Chill overnight, uncovered. Divide and shape into 16 cakes all about the same size. Blend eggs into the milk. Dust the cakes with flour. Dip into the egg and milk wash, then dredge into the panko. Heat the butter over medium-high heat with enough butter into a pan to come upabout half-way to the cake. Saute four crabcakes at a time until golden brown. Turn cakes, lower the heat and saute bottoms until are golden brown.

Serve with remoulade or tarter sauce.

From the Kitchen of Brett Broussard

3/4 cup neutral oil (canola,vegetable, or avocado)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 juice of one lime
1 bunch cilantro, large stems discarded, finely chopped
1/2 bunch Italian parsley, large stems discarded, finely chopped
3 scallions, finely chopped
2 Hatch chiles, already roasted and peeled, finely chopped
1 medium shallot, finely chopped
salt and pepper to taste

Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate. Once it's blended, add the
cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste. Let the chimichurri sauce rest for about
45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in fridge.

From the Kitchen of Brett Broussard

1 Medium red onion (chopped fine)
1 pound fresh lump crabmeat
4 Ounces of Wesson oil
3 Ounces apple cider vinegar
4 Ounces cup ice water
1 Tablespoon Chopped Jalapeno
1/2 Cup of Roasted Corn
Salt and pepper

Mix oil, vinegar, and ice water together and pour over lump crabmeatl. Season with salt and pepper and cover and marinate 2-12 hours. Toss lightly before serving.

Notes: This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of
good repute. The longer it marinates the better. The recipe sounds simple, but the results are incredibly delicious.

From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

From the Kitchen of Brett Broussard

2 tablespoons butter
1/2 cup andouille sausage, sliced quarter moon
1/4 cup purple onion or shallot, chopped fine
1/4 cup red bell pepper, chopped fine
1 tablespoon garlic, minced
1/2 cup white wine
1 teaspoon chicken base
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup green onions, sliced
1/4 cup parsley, chopped
1 pint oysters, drained
12 ounces fettucine
1 teaspoon fresh ground pepper
2 teaspoons salt

Melt butter over medium heat in a pot. Add andouille sausage, onions, and bell peppers and saute for 5 minutes. Add garlic and saute another minute. Pour in white wine and a tablespoon of chicken base and simmer for 2 minutes. Add heavy whipping cream, half of the parmesan cheese, and the green onions and parlsey (reserving some for garnish) and simmer for about 4 minutes. Add the oysters, season with salt and pepper, and cook an
additional 3 minutes or until the oysters start to curl on the ends. Toss with the fettucine noodles and top with remaining parmesan cheese, green onions, and parsley.