Gulf Shrimp Platter

Fresh Made, Served With Our Zesty Remoulade Sauce on the Side

Lump Crab Cake Platter (2)

Roast Beef Debris

Gravy & Cheese Fries

Fresh Made, Served With Our Zesty Remoulade Sauce

Lump Crab Cakes (2)

Make it a Combo!

Crab Fingers (Fried or Marinated)

Crawfish & Shrimp

Red Beans & Rice, Garden Salad and French Bread

Crawfish

Catfish Dinner

Shrimp Dinner

Kids Fish

Kids Grilled Cheese

Kids Shrimp

Kids Chicken

Served with Fries, Coleslaw, & Hushpuppies

Seafood Gumbo

Cole Slaw

Battered Green Beans

Roast Beef

Chicken

Tuna Dip

Smoked Tuna Dip

In a large bowl, combine the olive oil, minced garlic, paprika, lemon juice, salt, and black pepper. Add the peeled and deveined shrimp, tossing to coat well. Cover and refrigerate for 30 minutes to marinate.

Marinate the Shrimp

Preheat a grill or stovetop grill pan over medium-high heat. Remove the shrimp from the marinade and discard the marinade. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.

Cook the Shrimp

In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, hot sauce, and lemon juice. Mix well until smooth and creamy. Season with salt to taste.

Prepare the Sauce

Arrange the grilled shrimp on a platter. Garnish with chopped fresh parsley and lemon wedges. Serve with the dipping sauce on the side.

Assemble and Serve

large Gulf shrimp (peeled and deveined)

olive oil

garlic (minced)

paprika

lemon juice

salt

black pepper

mayonnaise

ketchup

Worcestershire sauce

hot sauce

fresh parsley (chopped)

lemon wedges

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently mix until well combined, being careful not to break the crab meat.

Combine Ingredients

Add the breadcrumbs, beaten egg, salt, and black pepper to the crab mixture. Mix gently until all ingredients are incorporated.

Add Bindings

Using your hands, form the mixture into patties, about 2 inches in diameter and 1/2 inch thick. Place them on a plate or baking sheet lined with parchment paper.

Form Patties

Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape while cooking.

Chill

Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook Crab Cakes

In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped capers, fresh parsley, and hot sauce. Stir until smooth and well blended.

Mix Sauce Ingredients

Cover the remoulade sauce and refrigerate for at least 15 minutes to allow the flavors to meld.

Chill Sauce

Lump crab meat

Mayonnaise

Dijon mustard

Old Bay seasoning

Green onions, finely chopped

Breadcrumbs

Egg, beaten

Salt

Black pepper

Olive oil

Lemon juice

Capers, chopped

Fresh parsley, chopped

Hot sauce

Season the chuck roast generously with salt and black pepper on all sides. Let it sit at room temperature for about 30 minutes.

Prepare the Chuck Roast

Finely chop the onion and mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chuck roast and sear on all sides until browned, about 3-4 minutes per side.

Sear the Roast

Transfer the seared roast to a slow cooker. Add the chopped onion, minced garlic, beef broth, Worcestershire sauce, and additional salt and pepper. Cover and cook on low for 8 hours or until the meat is tender.

Cook the Roast

Once the roast is done, remove it from the slow cooker and set aside. Strain the liquid into a saucepan. In a separate bowl, mix the flour with a cup of the strained liquid to create a slurry. Heat the remaining liquid over medium heat, whisk in the slurry, and cook until thickened.

Prepare the Gravy

Shred the roast beef using two forks. Serve the shredded beef on a plate topped with the thick gravy. Garnish with chopped jalapeños.

Shred and Serve

Chuck roast

Beef broth

Onion

Garlic cloves

All-purpose flour

Jalapeños

Preheat the vegetable oil in a deep fryer or large pot over medium heat.

Prepare the Fries

Once the oil is hot, carefully add the frozen French fries in batches to avoid overcrowding.

Fry the fries until they are golden brown and crispy, about 4-6 minutes.

Remove the fries from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Sprinkle salt over the fries while they are still hot.

In a medium saucepan, melt 4 tablespoons of butter over medium heat.

Make the Cheese Sauce

Whisk in 1 cup of all-purpose flour and cook for about 2 minutes until lightly golden, stirring constantly.

Gradually add 2 cups of milk, whisking continuously to avoid lumps.

Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth.

Season with salt and black pepper to taste.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture is golden brown.

Gradually add 2 cups of beef broth, whisking constantly to prevent lumps.

Add 1 tablespoon of soy sauce, and season with salt and black pepper.

Bring the gravy to a simmer and cook for about 5 minutes, until thickened.

Frozen French fries

Vegetable oil

Butter

Milk

Cheddar cheese, shredded

Soy sauce

Gather all the ingredients: sourdough bread, deli ham, swiss cheese, and butter.

Prepare the Ingredients

Lay out 2 slices of sourdough bread. Place 2 slices of ham on each slice of bread, followed by 2 slices of swiss cheese.

Assemble the Sandwich

Cover with the remaining slices of sourdough bread to form two sandwiches.

Top the Sandwich

Spread 1 tablespoon of butter on the outer side of each sandwich.

Butter the Bread

Heat a skillet over medium heat. Place the sandwiches in the skillet, buttered side down. Grill for about 3-4 minutes until golden brown and crispy.

Grill the Sandwich

Carefully flip the sandwiches and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden brown.

Flip and Finish

In a mixing bowl, combine mayonnaise, Dijon mustard, chopped capers, finely chopped pickles, lemon juice, hot sauce, garlic powder, salt, and black pepper.

Mix the Sauce

Whisk all the ingredients together until well combined and smooth.

Whisk Together

Taste the sauce and adjust the seasoning with more salt or pepper if necessary. Set aside.

Taste and Adjust

Slice the grilled ham and cheese sandwiches in half and serve them warm with a generous side of zesty remoulade sauce for dipping.

Serve

Sourdough Bread

Deli Ham

Swiss Cheese

Dijon Mustard

Pickles, finely chopped

Lemon Juice

Hot Sauce

Garlic Powder

Black Pepper

In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and beaten egg. Gently fold the ingredients together to avoid breaking the crab meat.

Mix the Ingredients

Sprinkle in the breadcrumbs, salt, and black pepper. Carefully mix until just combined; do not overmix.

Add Breadcrumbs and Season

Using your hands, shape the mixture into 4 equal-sized patties about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.

Form the Crab Cakes

In a large skillet, heat the olive oil over medium heat until shimmering.

Heat the Oil

Carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side until they are golden brown and crispy. Avoid overcrowding the pan; you may need to cook them in batches.

Cook the Crab Cakes

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce.

Drain and Serve

Wash and peel the potatoes. Cut them into thin strips or wedges, ensuring they are uniform in size for even cooking.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the soaked and drained potatoes to the hot oil in small batches. Fry until golden brown and crispy, about 5-7 minutes per batch.

Fry the Potatoes

Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt and paprika to taste.

Drain and Season

In a large glass or pitcher, combine the sparkling water and lemon juice. Stir gently to mix.

Prepare the Drink

Fill the glass with ice cubes to chill the drink.

Add Ice

Add fresh mint leaves on top for a refreshing touch. You can also muddle them slightly for more flavor.

Garnish

Serve the drink immediately with the fries for a perfect combo!

Potatoes

Paprika

Sparkling water

Fresh mint leaves

Ice cubes

Rinse the crab fingers under cold water and pat them dry with paper towels to remove excess moisture.

Prepare the Crab

In three separate shallow bowls, place the flour in the first, the whisked eggs mixed with milk in the second, and the breadcrumbs mixed with salt and pepper in the third.

Set Up Breading Stations

Dip each crab finger first into the flour, shaking off the excess, then into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Bread the Crab Fingers

In a large frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the breaded crab fingers to the hot oil in batches and fry for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Crab Fingers

Serve the fried crab fingers hot with your favorite dipping sauce.

In a bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.

Prepare the Marinade

Add the crab fingers to the marinade and toss gently to ensure they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Marinate the Crab

Before serving, sprinkle fresh parsley over the marinated crab fingers and serve chilled or at room temperature.