| 12 | lg | Shrimp; tail on, peeled and butterflied |
| 1/2 | lb | Fresh crab meat; picked over for cartilage |
| 2 | tb | Olive oil |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/4 | c | Finely chopped onions |
| 1/4 | c | Small diced red peppers |
| 2 | tb | Bread crumbs |
| 1/4 | c | Parmesan cheese |
| 1 | | Egg yolk |
| 1 | ts | Essence |
| 2 | ts | Crystal Hot Sauce |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Creole or other whole-seed mustard |
| | Salt and pepper |
| | Creole Meuniere Sauce: |
| 2 | tb | Olive oil |
| 1/2 | c | Finely chopped onions |
| 1/2 | c | Finely chopped carrots |
| 1/2 | c | Finely chopped celery |
| 2 | tb | Minced garlic |
| 1 | | Lemon ; Juice of |
| 3 | tb | Worcestershire sauce |
| 1 | tb | Crystal hot sauce |
| 3 | c | Veal stock |
| | Salt and pepper |
| 1/2 | c | Heavy cream |
| 8 | tb | Unsalted butter; cut into cubes, (1 stick) |
| 1/4 | c | Grated Parmesan Cheese |
| 3 | tb | Shaved green onions |
