2 whole artichokes
Salt
Bay leaf
1 lemon, halved
1/2 teaspoon liquid crab boil
1 tablespoon vegetable oil
1/2 cup chopped onions
Cayenne
1 teaspoon chopped garlic
1/2 pound fresh crabmeat, picked for cartilage
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups of flour
Dash of Worcestershire sauce
Dash of Crystal hot sauce
1 tablespoon chopped parsley
Solid vegetable shortening for deep frying
Creole Seasoning (Essence), recipe follows
2 cups Remoulade, recipe follows
1 egg*
Juice of 1 lemon
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tablespoon prepared horseradish
3 tablespoons Creole or whole grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
Salt
Cayenne pepper
Freshly ground black pepper
1 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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