November 23, 2008
This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.
Ingredients:
1 (6-ounce) salmon fillet
Salt
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar
Filed under New Orleans Chefs, New Orleans Recipes, News by 
Didn’t find what you’re looking for? Try Search!
Custom Search
July 19, 2008
This is a quick crab dip appetizer recipe that has a little kick to it!
Ingredients:
1 (8oz.) package cream cheese
1 Tbsp. grated onion
1 Tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/2 cup chili sauce
1/2 lb. crab meat (can use fresh or imitation crab)
2 Tbsp. fresh parsley
Filed under New Orleans Recipes, News by
Didn’t find what you’re looking for? Try Search!
Custom Search
