This dish is somewhat complicated but looks fabulous on the plate. You can use the white remoulade sauce in other dishes as well.

Ingredients:
4 Creole tomatoes, scoop out centers
8 oz. jumbo lump crab meat (can substitute imitation crab meat)
2 oz. white remoulade sauce
1 oz. basil oil

Finely chop first 4 ingredients then whisk all ingredients together.

Remoulade:
¼ cup parsley
¼ cup onion
¼ cup green onion
¼ cup red bell pepper
¼ cup lemon juice
1 Tbs. minced garlic
¼ cup horseradish
1 cup mayonnaise
¼ cup Creole mustard
1 tsp. cayenne pepper
Salt and pepper to taste
Basil Oil:
* 1 cup chopped parsley
* 20 basil leaves (fresh)
* 1 cup olive oil

In a medium saucepan bring about 4 cups of water to a boil. Blanch parsley for 30 seconds, strain and let dry on paper towel. Set aside. In the same saucepan bring oil to a simmer and place basil leaves in oil. Turn off heat, cover and let sit for 20 minutes or until cool. Strain oil. In a blender add parsley and salt; turn on and slowly add oil. Strain with fine chinois.

Crispy Soft Shell Crab
4 "hotel" soft shell crabs, cleaned
1 cup egg wash
1 cup seasoned flour
½ cup seasoned corn flour
½ cup seasoned cornmeal
1 qt. peanut oil

For egg wash: Whisk 2 eggs with 1 cup of milk. Mix both cornmeal and corn flour together. Heat oil to 350F. Dip soft shell crabs into seasoned flour and then egg wash and then in cornmeal/corn flour mixture. Cook in oil for 2 minutes on each side. Let sit on paper towel to dry.

Assembly: Mix remoulade with jumbo lump crab meat and stuff into tomato. Place soft shell crab around tomato and drizzle with basil oil.

Courtesy of Chef Holly Goetting of Charley G's Seafood Grill

I found this drink recipe at Cocktail Times that features a local bartender in New Orleans.

"I have been working at The Court of Two Sisters for 38 years," says Flo Woodard, creator of the Mojito-inspired cocktail Crescent City Cooler. "The Court is where I gained the experience I have behind the bar."

Crescent City Cooler - 10 Mint Leaves - Dash Simple Syrup - 2 Dashes of Angostura Bitters - 2 Dashes of Peychaud's Bitters - Juice of 2 Lime Wedges - 2 oz. Bacardi Light Rum - 2 oz. Ginger Ale - 3/4 oz. Cranberry Juice - Lime Wheel - Mint Sprig Place 10 cleaned mint leaves into a frosted cocktail glass. Add the simple syrup and both bitters and muddle for 10 seconds. Add the juice from 2 lime wedges, Bacardi Light and ginger ale. Fill the Collins glass with ice and stir with a bar spoon. Top with cranberry juice. Garnish with a lime wheel and mint sprig. Serve with a straw and stir. Court of Two Sisters restaurant in the French Quarter was established in 1963. The restaurant has become known for its live Jazz Brunch, romantic Creole dinners and friendly service at open-air courtyard. Current hours of operation are Jazz Brunch is Sunday and Saturday from 9 a.m. to 3 p.m. and Monday, Tuesday,Thursday and Friday 11 a.m. to 3 p.m. Creole a la carte dinner: Monday and Thursday - Saturday 5:30 - 9 p.m. Reservations, which are recommended, can be placed by calling 504-522-7261 (613 Royal St. New Orleans, LA 70130)

Light, sweet and extremely flavorful, perfect for a tasty summer lunch or brunch.

Ingredients:
* 1 lb shrimp, drained and patted dry
* 3 eggs
* 1 cup half and half
* 1 cup Gouda cheese, shredded
* ½ cup Swiss cheese, shredded
* Pinch Ground nutmeg
* Pinch Salt and fresh cracked pepper
* 1 large Pre-formed piecrust

Directions:
* Pre heat oven to 350F.
* Cook pre-cook piecrust for 15 minutes until golden. Set aside to cool while you make filling.
* In a large bowl, beat eggs until yolk and whites are combined.
* Add half and half, cheeses, nutmeg, salt and pepper. Stir well until combined.
* Add shrimp and carefully stir thoroughly.
* Pour contents into pie shell and return to oven for 55 minutes.
* Check close to time. If it is golden on top and cooked through, remove from oven to a cooling rack and cool slightly. If not yet cooked, add five minutes to your timer and check again. Serve while still warm.

Courtesy of Clearwater Seafoods