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SEAFOOD LeMOYNE




Source of Recipe


WKRG
SEAFOOD LeMOYNE

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CROISSANT or CREPE
FORT CONDE INN
CHEF JOHN WEICHMAN

CREPE: One large egg
½ cup water, luke warm
2 Tbsp. flour
2 Tbsp cornstarch
1 Tbsp. melted butter
Whisk together the egg and water, then gradually add the mixture of flour and corn starch with a whisk so there are no lumps, add the melted butter and thoroughly mix all together with the whisk.
Heat a 10” fry pan over medium-high heat. Pour batter into the center until it runs to the side of the pan (about 1/3 cup), then quickly rotate the pan to swirl the liquid out to the edgesof te pan then set it back on the heat. When it begigs to rise and bubble and the crepe edges look dry gently move a spatula around under the edges, gradually in towards the center to loosen the crepe. Turn the crepe over and turn off the heat. Remove the crepe to a moist paper towel, being careful not to tear the crepe.

SEAFOOD FILLING:
2 Tbsp. butter
2 Tbsp. salad oil
2 Tbsp shallots or finely diced yellow onion
4 Tbsp. mixed wild mushrooms (sautéed)
1 tsp .chopped parsley
2-3 oz. claw crabmeat
6 small fresh shrimp, peeled and deveined
1 tsp Paul Prudhomme’s or Tony’s Creole seasoning
¼ tsp vanilla flavor
1 Tbsp dry sherry
In an 8” fry pan melt the butter and mix in the salad oil over med-high heat. Add onion and parsley and sauté onion until clear. Add the crabmeat and shrimp and heat thoroughly, until the shrimp has turned pink (2-3 min.). Add seasoning, vanilla and sherry and mix well, heat until most of liquid is evaporated, remove the pan from heat and mix in 1 Tbsp of butter. Place the mixture in a line across the 1/3 divison of the crepe or evenly over the face of one side of a sliced croissant. Roll the crepe around the filling or place the top half of the croissant over the bottom half with the seafood . Cut the croissant at the center point on a bias and lean one piece over the top of the other half.

SAUCES : Shrimp Cream Sauce- Mix together in a one quart pan over med heat 8 oz. heavy cream, ¼ tsp ground nutmeg, ¼ tsp. white pepper, ½ cup shrimp stock of 1 tsp .of seafood base (4 oz. of white wine if using the “base” and 2 tsp. of corn starch. Add 1 Tbsp of fresh chopped parsley; mix all well until liquid starts to bubble around the edges. Shut off the heat and mix well again
Béarnaise Sauce – good recipes are on the internet, the ingredients being egg yolk, shallots, tarragon, parsley, butter, wine and chervil. This is served warm, but can be refrigerated for use later, but must come back to room temperature slowly and mixed vigoursly to re-establish the homogeneous mixture.

Both sauces are used over the crepe or croissant to feature a French (Béarnaise) and Mobile (shrimp cream) sauce. Bon Apetit!!