April 2014 Louisiana Seafood Gumbo By Pam Johnson 1 pound (35-count) shrimp, peeled and deveined1 pound jumbo lump crabmeat2 dozen shucked oysters, reserve liquid1 pound claw crabmeat1 cup... Read More
March 2014 Trout and Oysters with Creamy Spinach Sauce By Pam Johnson 6 medium trout fillets1 pint fresh oysters1/2 stick creamery butter2 Tbsp olive oilSpinach Sauce: 1 stick creamery butter1/2 cup minced... Read More
February 2014 Oyster-Artichoke Soup By Pam Johnson 1 Quart fresh oysters; drained, reserve two cups juice 6 Tablespoons butter, melted 1/2 Cup shallots, chopped fine 1/4 Teaspoon... Read More
February 2014 Skipper’s Oysters By Pam Johnson Melt two sticks butter in skillet Roll approximately one quart fresh raw oysters in flour, salt and pepper. Saute oysters... Read More
January 2014 Crab Pot Pie By Pam Johnson Ingredients 6 Tbsp. unsalted butter4 Tbsp. flour2 1/2 cups heavy cream1/2 cup milk4 Tbsp. Better Than Bouillon Lobster Base (find... Read More
December 2013 Crab Stuffed Chicken Breasts By Pam Johnson 12 chicken breast halves, skinned and deboned½ cup finely chopped onion½ cup finely chopped celery¼ cup finely chopped green pepper¼... Read More
November 2013 Steak Oscar By Pam Johnson This is a wonderful variation of surf & turf that incorporates fresh locally caught Texas seafood. Prep time is only... Read More
October 2013 Spicy Crawfish Spread By Pam Johnson 2-8oz packages cream cheese 1/4 cup real mayonnaise 1 tsp ground horseradish 1 fresh jalapeo pepper, chopped fine 1/2 bunch... Read More
September 2013 Josie’s Famous Crab Cakes By Pam Johnson 1 lb Crab-claw meat (fresh)1 lb Lump crab meat (fresh)2 sticks butter2 ribs celery - chopped 1 small onion -... Read More
August 2013 Barkett’s Traditional Shrimp Dip By Pam Johnson Mix three 8-oz packages cream cheese (softened) 1 cup Miracle Whip 1 1/2 teaspoons horseradish 2 teaspoons Worcestershire Sauce 2... Read More