RUNNING

WATER
Cook Book
 Crabmeat
Croquettes
• Yield: 3 persons • Parsley | 4 teaspoons
• Prep time: 1/2 hour • Seafood seasoning | 1 tablespoon
• Total time: 1 hour
• Parmesan cheese | ½ cup shredded

Ingredients • Crab claw meat | 1 pound fresh

• Light chicken broth | 3 cups
• All-purpose flour with salt, black and
• Long grain rice | 2 cups
cayenne pepper | 3 cups
• Unsalted butter | 2 tablespoons
• Whole eggs | 6 eggs
• Crimini mushrooms | ¼ pounds
• Onion, finely diced | ½ medium • Whole milk | 1 cup
• Celery | 1 rib, finely diced • Seasoned bread crumbs | 3 cups
• Bell pepper | ½ small, finely diced
• Peanut oil for frying | 4 cups
• Garlic | 2 cloves, finely minced
• Kosher salt | ½ teaspoon
• Ground black pepper | ½ teaspoon
• Green onions | ¼ cups thinly sliced
Crabmeat Croquettes
Directions

1. Bring the broth to boil in a stock pot. Stir in rice and cook until tender but firm. When
it’s ready, thoroughly drain but do not rinse.
2. Drop butter in a heated skillet and saute mushrooms, onions, celery, bell pepper,
and garlic until they are brown slightly.
3. Now put rice back into the pot you boiled it in and thoroughly fold the sautéed
seasonings, along with the salt, black pepper, green onions, parsley, seafood
seasoning, Parmesan cheese, and crabmeat.
4. At this point, transfer the rice mixture to a cookie sheet so that it can cool.
5. Transfer the mixture to a large bowl and stir in 3 well beaten eggs.
6. Put the seasoned flour into a large bowl, whip together the whole milk and the
remaining 3 eggs and place the bread crumbs into another large bowl. Heat the
peanut oil in a deep fry pan 375 Farenheit.
7. Use your hands and form the mixture into small croquettes. Flatten them with a
slight pressure so that they are oval.
8. Immediately dust each croquette in flour, dip it into the egg wash, roll it in the bread
crumbs, and gently drop into hot oil.
9. When out of oil, drain them on several thicknesses of absorbent paper towels.
10. Serve right away, piping hot, alongside a plate of butter sautéed vegetables.
 Cajun Crab &
Shrimp au
Gratin
• Yield: 4 persons
• Prep time: 1/2 hour
• Total time: 1 hour

Ingredients
• All purpose flour | 4 tbs
• Pepper | ½ teaspoon
• Processed cheese spread | 1/3 cup
• Cheddar cheese shredded | 1 cup
• Salt | ½ teaspoon
• Tabasco sauce | 1/8 teaspoon
• Crabmeat | ¼ pound
• Cooked shrimp | ½ pound
• Hot cooked rice | as needed
Cajun Crab &
Shrimp au
Gratin
Directions
1. Combine flour, salt, pepper, and 1 cup milk. Stir
until smooth.
2. Combine cheese spread and remaining milk in
top of double boiler, cook over hot water until
cheese melts.
3. Add flour mixture and hot sauce to cheese
mixture, stir until smooth. Add shrimp and
crabmeat.
4. Pour into a greased 1 ½ qt. casserole dish and
top with shredded cheese.
5. Bake at 350 F. for 20 minutes.
6. Serve au gratin over hot cooked rice.
 Crab Stuffed
Catfish
• Yield: 3 persons
• Prep time: 1/2 hour
• Total time: 1 hour

Ingredients
• Catfish fillets | 4
• Butter | 2 tablespoons
• Onion | ½ cup diced
• Garlic | 2 cloves, minced
• White wine | 1 cup
• Crabmeat | 1 pound lump
• Parmesan cheese | 2 cups, grated
• Chives | 2 tablespoons, chopped
• Olive oil | 2 tablespoons
• Salt and Pepper | to taste
Crab Stuffed Catfish
Directions
1. Melt butter in a skillet over medium heat.
2. Add onions and garlic and sautee until translucent. Add wine and simmer until
mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook
for 2 minutes.
3. Remove from heat and cool in refrigerator for 2 to 3 hours until completely chilled.
Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix.
Using a sharp knife, butterfly each fillet lengthwise horizontally as evenly as
possible. Place 2 to 3 tablespoons of crab mixture on bottom half of catfish, being
careful not to overfill. Fold top of catfish over to cover stuffing.
4. Season stuffed catfish with salt and pepper. Dip fillets into remaining grated
Parmesan, coating evenly.
5. Heat a large nonstick skillet over medium-high heat and add olive oil. Carefully
sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an
additional 3 minutes.
6. Garnish fillets with remaining chives.
Cajun Seafood Pasta
• Yield: 3 persons • Swiss cheese | shredded ½ cup
• Prep time: 1/2 hour • Parmesan Cheese | ½ cup grated
• Total time: 1 hour
• Fetuccine Pasta | 1 pound
•
Ingredients
• Whipping cream | 2 cups
• Fresh Basil | 1 tablespoon chopped
• Fresh Thyme | 1 tablespoon
chopped
• Salt | 2 tablespoons
• Ground black pepper | 2 teaspoons
• Green onions | 1 cup chopped
• Parsley | 1 cup chopped
• Shrimp | ½ pound
• Scallops | ½ pound
Cajun Seafood Pasta
Directions
1. Cook pasta in a large pot of boiling salted water until a
dente.
2. Pour cream into a skillet. Cook over medium heat,
stirring constantly, until just about boiling. Reduce
heat, add herbs, salt, pepper, onions, and parsley.
3. Simmer 7 to 8 minutes, until thickened.
4. Stir in seafood, cooking until shrimp is no longer
transparent. Stir in cheese and blend well.
5. Drain the pasta. Serve sauce over noodles.
Brewer’s Crabfingers
• Yield: 3 persons
• Prep time: 1/2 hour
• Total time: 1 hour
• Hot sauce | 2 to 4 dashes
• Paprika | a pinch
• Crab fingers | 1 pound

Ingredients • Amber beer | ½ cup

• Butter | 2 sticks
• Worcestershire sauce | ¼ cup
• Rosemary | 1 sprig
• Chopped garlic | 2 tablespoons
• Cayenne pepper | pinch
• Black pepper | 1 tablespoon
• Lemon | half
• Cajun seasoning | pinch
Brewer’s Crabfingers
Directions
1. Combine all ingredients except crab fingers
and beer in a medium pan and cook over
medium heat until butter melts and
ingredients blend together.
2. Add crab fingers and saute briefly before
adding beer. Simmer to reduce for about 10
to 15 minutes.
3. Serve with hot French bread for dipping into
the sauce.
Cajun Caviar
• Yield: 3 persons
• Prep time: 1/2 hour
• Total time: 1 hour

Ingredients
• Black eyes peas | 2 cans
• Jalapeno pepper | 1 medium, minced
• White onion | ¼ minced
• Green bell pepper | ½ chopped
• Italian salad dressing | 1/3 cup
• Ground cumin | 2 tablespoon
• Cajun seasoning | to taste
• Cayenne red pepper | ¼ teaspoon
•
Cajun Caviar
Directions
1. Combine all ingredients.
2. Serve chilled with chips or crackers.
Cajun Catfish
Pastries
• Yield: 3 persons • Heavy whipping cream | 1 ½ cups
• Prep time: 1/2 hour • Parsley | 1 tablespoons
• Total time: 1 hour
• Cajun seasoning | 2 teaspoons
• Cheese | 4 ounces
Ingredients
• Catfish fillets | 1 pound
• Liquid Crab oil | 2 teaspoons
• Salt | 1 teaspoon
• Butter | 2 tablespoon
• Green bell pepper | ½ cup minced
• Celery | ½ cup minced
• Green onions | ¼ cup chopped
• Garlic | 3 cloves minced
• All purpose flour | 2 tablespoons
Cajun Catfish
Pastries
Directions
1. Preheat oven to 400 Farenheit.
2. Simmer fish in water seasoned with salt and liquid crab boil 5 to 7
minutes or until cooked.
3. Melt butter in a skillet over medium high heat. Add bell pepper, celery,
onions and garlic.
4. Cook until vegetables are tender, about 3 minutes.
5. Stir in flour and cook for 2 minutes, stirring constantly. Stir in cream,
parsley and Cajun seasoning.
6. Simmer for 10 minutes.
7. Add cheese, stir until melted.
8. Remove from heat.
9. Fill phyllo cups evenly with mixture. Sprinkle topping over pastries.
10. Bake until lightly browned for about 15 minutes.
11. Serve warm.
Cajun Boudin Balls
• Yield: 3 persons
• Prep time: 1/2 hour
• Total time: 1 hour
Ingredients
• Cooked Boudin | 1 pound
• Eggs | 1 or 2, slightly beaten
• Italian bread crumbs | seasoned
• Cooking oil | as needed
Cajun Boudin Balls
Directions
1. Remove the boudin from the casing.
2. Form dressing into balls about the size
of walnuts. Dip balls in beaten egg and
then into seasoned crumbs.
3. Deep fry balls in cooking oil until lightly
browned. Drain on paper towel. Serve
hot with toothpicks.
Blazing Shrimp Stuffed Peppers
• Yield: 1 person
• Prep time: 15 minutes
• Total time: 45 minutes

Ingredients
• Red or yellow bell peppers | 3 large green
• Cooked rice | 2 ½ cups
• Peeled shrimp | 1 ½ cups
• Eggs | 2 slightly beaten
• Onions and celery | ½ cup finely chopped
• Chopped Jalapeno peppers | ¼ cup chopped
• Melted butter | 2 ½ tbsp
• Lemon juice | 1 tbsp
• Salt | ½ tsp
• Bread crumbs | ½ cups
Blazing Shrimp Stuffed Peppers
Directions
1. Cut the peppers in half lengthwise, remove seeds and
membranes. Cook in boiling salted water 2 to 3
minutes. Drain.
2. Combine rice, shrimp, egg, onions, celery, jalapeno
peppers, 2 tbsp butter, lemon juice, salt, and pepper.
Fill pepper halves with rice mixtures.
3. Combine bread crumbs and pepper seasoning with
remaining butter.
4. Sprinkle over peppers. Top with shredded cheese.
5. Bake at 350F for 30 minutes or until heated.
Andouille a
la Jeannine
• Yield: 1 person
• Prep time: 15 minutes
• Total time: 45 minutes

Ingredients
• Dry white wine | 1 cup
• Andouille | 2 pound
• Honey | 2 Tablespoons
• Creole mustard | 1 Tablespoon
Andouille a
la Jeannine
Directions
1. Slice Andouille ¼ to ½ inch
thick.
2. Mix all liquid ingredients and
pour over Andouile in a
covered skillet.
3. Cook over low heat until
Andouille is tender.