Cajun Seafood Balls


  • 1 lb fresh crabmeat, drained

  • 1/4 lb small shrimp

  • 1/4 lb crawfish

  • 3 med potatoes, cooked and mashed

  • 1 med onion, minced fine

  • 1 clove garlic, minced fine

  • 2 tbs fresh minced parsley

  • 2 tbs fresh minced green onions

  • 1 tbs fresh minced jalapeno pepper

  • 1-1/2 cups plus 1/3 cup sifted all-purpose flour

  • 1 egg beaten

  • 2 to 4 tbs skim milk

  • 2-1/2 tsp salt

  • 1/4 tsp white pepper

  • 2 cups peanut oil

Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.

Shape into 32 balls using about 2 tbs of mixture for each ball; roll balls in remaining 1/3 flour.

Fry in 2 cups peanut oil at 350F for 5 minutes or until golden brown, drain well.


Speckled Trout Cakes



  • 1 lb trout filet, skinless and boneless, cut into small chunks

  • 1/2 cup red bell pepper, small dice

  • 1/4 cup finely chopped scallions

  • 2 tablespoons minced parsley

  • 1 tablespoon whole grain mustard

  • Zest of one lemon

  • 1/2 lemon (for juice)

  • 1 egg

  • 1 cup panko breadcrumbs

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • Vegetable oil, for shallow frying


Heat oil in a pan to medium.

Mix all of the ingredients in a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done, onto paper towels. Season with salt and squeeze lemon juice on top.




Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce


4 redfish fillets, skin and scales remaining, fully boned

  • Cajun seasoning

  • Olive or any other cooking oil

  • Margarine, softened

  • Crabmeat Sauce, recipe follows

Crabmeat Sauce:

  • 1/2 pound lump crabmeat, picked over for remaining shell pieces

  • 2 sticks unsalted butter

  • 2 small lemons, juiced

  • 2 tablespoons minced garlic

  • 1/2 cup white wine

  • 1/2 teaspoon hot sauce

  • 2 teaspoons commercial bronzing, seafood or Cajun seasoning

  • 1 cup whipping cream

  • 4 tablespoons chopped green onion tops


Heat grill to medium-high.

Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turnover and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only–the skin and scales will make a shell that will keep the fish moist during cooking.

Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.

Crabmeat Sauce:

Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.


Fresh White perch

Every so often Kirk Stansel heads up to his place on Lake Vernon to cut the grass but he comes back (most of time) with pure white perch fellits. I know it’s killing him but he offers me a small bag for Marsha and I to have for dinner. I never turn him down. Here is the way I cook them.

I roll them in some seasoned flour and pan fry them in a medium hot skillet and browned butter. Don’t need anything else……. We maybe a glass of red. Marsha likes to make a salad of some kind but that takes too long. It’s time to eat.

Fresh White perch

  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces fresh perch filets
  • 2 tablespoons butter
  • 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and eat

Yum Yum Yum


Crispy Fried Redfish



  • 4 redfish or trout fillets (6 to 8 ounces each)
  • Blacken fish rub
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/4 cup water
  • 1/3 cup vegetable oil


  • Season the fish with 1 tablespoon of the rub. Combine the flour with 2 teaspoons of the rub in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon rub in another bowl. Dredge the fish, first in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess.
  • Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4 to 5 minutes on each side.
  • Drain on paper towels and serve immediately.


Cajun Seafood Pie


  • One 9-inch deep pie shell

  • 2 tablespoons butter

  • 1/4 green bell pepper, chopped

  • 1/4 cup onion, chopped

  • One 3-ounce can mushroom pieces

  • 1/2 pound lump crab meat

  • 1/2 pound shrimp, boiled and peeled

  • 1 cup Cheddar cheese, grated, divided

  • 1/2 cup Parmesan cheese, grated

  • 1 tablespoon Tabasco sauce

  • 1 egg, beaten

  • 1/2 cup mayonnaise

Preheat oven to 350F. Partially bake pie shell at 400F for 5-7 minutes. Melt butter in large skillet and saute green onions and mushrooms. Add crabmeat shrimp 3/4 cup Cheddar cheese, Parmesan, sauce egg and mayonnaise, stirring until moist. Drain off excess liquid if necessary. Spoon into pie shell an bake at 350F for 20 minutes. Add remaining Cheddar cheese. Bake for 10 minutes. Serve hot with fresh green salad.


Shrimp Fiesta

  • 3 cups shrimp, cleaned and deveined
  • 3 cup cooked rice
  • 1 can whole tomatoes
  • 2 tbs roux
  • 1 cup golden mushroom soup
  • 1/4 lb butter or margarine
  • 1 large onion
  • 1/4 cup bell pepper
  • 1 stick celery
  • 1/2 cup green onion
  • 1 tbs parsley

Saute onions, bell pepper and celery in roux and butter. Add tomatoes and 1 can of water cover and cook 20 minutes on low flame. Add mushroom soup, mix well. Add shrimp and green onions. Cook 6 minutes more. Add parsley and rice. Season to taste. Serve hot.



  • 1 tbsp. olive oil

  • 1/2 onion chopped (about 1 cup)

  • 2 cloves garlic, minced

  • 2 bell peppers, chopped

  • 2/3 c. corn (frozen and defrosted or canned)

  • 1 1/2 lb. shrimp, peeled and deveined

  • 1 tsp. Cajun seasoning

  • kosher salt

  • Freshly ground black pepper

  • 1 tbsp. lemon juice

  • 1 tbsp. chopped parsley


1.    In a large skillet, heat about ½ tablespoon olive oil over medium. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.

2.    Add remaining olive oil to the pan. Add shrimp in a single layer and season with salt, pepper and Cajun seasoning. Cook until no longer pink, about 1-2 minutes per side.

3.    Add vegetables and lemon juice and toss until combined. Garnish with chopped parsley.

Crispy Cajun Shrimp Fettuccine



  • 8 oz fettuccine
  • 1 lb large shrimp deshelled and deveined
  • 1 tbsp cajun seasoning
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp fresh parsley chopped


Cook fettuccine according to package instructions. Sprinkle the shrimp with 1 tbsp of cajun spice and toss well. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour. In a deep skillet add the butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from the skillet and set aside. In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred and/or salt and pepper. Bring to a boil then add the Parmesan cheese and whisk. Add fettuccine and shrimp back to the pot and toss.

Garnish with parsley and additional Parmesan cheese.

Crab Stuffed Shrimp



  • 1 pound jumbo shrimp, peeled and deveined, tails intact
  • 1 – pound. lump crab meat
  • 1/3 cup bread crumbs
  • 1/3 cup onion, minced
  • 3 cloves, minced
  • 2 TBSP butter
  • 1/2 cup mayonnaise
  • 2 TBSP dijon mustard
  • 2 TBSP lemon juice
  • 1/4 Tsp. dried thyme
  • 3 table spoons of HR&G Seasoning
  • 1/4 Tsp. Tabasco Sauce
  • 1/4 Cup Shredded parmesan cheese
  • salt & pepper to taste

In a small skillet, heat the butter over medium heat and sweat the onions and garlic for about 3 minutes.

To make the crab filling, mix together the bread crumbs, onion/garlic mixture, mayonnaise, mustard, Old Bay, thyme, lemon juice, Tabasco, and parmesan cheese. It needs to be the consistency of a smooth paste, so add some olive oil as necessary to keep it smooth. Gently fold in the crab meat. Set in the fridge for 30 minutes to let the flavors marry.

To assemble the shrimps, butterfly each shrimp from the top using the same cut from the deveining process, leaving the tail intact. Flatten the shrimp out and spoon about a teaspoon of the filling onto the shrimp. Gently fold the shrimp up towards the tail and secure with a toothpick. Repeat for all remaining shrimp. Place on an ungreased baking sheet.

Before placing in the oven, sprinkle a little extra Parmesan cheese over the top of each shrimp.

Bake uncovered for 10-12 minutes at 350 degrees.