Method
Place butter in sauté pan over medium heat. When melted, add onions, peppers, celery and garlic. Sauté for 2 minutes. Add crabmeat, pecans and Creole seasoning and sauté for 1 minute more, stirring frequently. Set aside. In another sauté pan, over medium heat, add 2 tablespoons of oil. Lightly coat both sides of the drum in the seasoned flour, shake off the excess flour. Carefully place the fish in the sauté pan and cook for 2 minutes (until golden brown). Turn fish over and top with pecan crust. Place sauté pan in a pre-heated 375° oven and cook until fish starts to flake (about 5 minutes). Place pecan relish on plate and then add the fish over the relish. Spoon lemon butter sauce around the fish.

Method
Place white wine, vinegar and shallot in a small pot and reduce to almost all liquid is evaporated. Add cream and reduce until thick. Lower heat to low and slowly whisk in butter one cube at a time. Remove from heat and add lemon juice. Season with salt and white pepper.

Method
Combine milk and hot sauce and marinate tomato slices for 20 minutes. Drain tomato slices and lightly coat with flour, then eggwash, then the bread crumbs. Fry the tomato slices in 350° oil until golden brown and remove onto paper towels. Place one slice of tomato on a plate, top with shrimp and then the Remoulade sauce. Top with remaining tomato slice.

Method
In a food processor, combine the first five ingredients. Mix until smooth, while slowly drizzling in half of the oil. Add the vinegar, Creole seasoning and salt. Drizzle in the remaining oil. Pour into a bowl and mix in the green onion and bell pepper.

1 c. Heavy cream
1 c. Whole milk
1 Vanilla bean, split and scraped
1/3 c. Granulated sugar
1/2 c. Large egg yolks

Method
Place the cream, milk and sugar in a heavy bottom pot. Cut the vanilla bean in half and scrap out the inside with the back of a knife adding it to the pot. Bring the mix to a high simmer, turn off the heat,cover and let rest for 15 minutes. Place the egg yolks in a large bowl. Pour half of the hot milk into the egg yolks and mix well. Pour this mixture back into the pot and mix until evenly incorporated with the other half. Pour this mixture through a fine strainer into another bowl. Pour the custard into 4 brulee bowls. Place the bowls on a on a baking sheet and bake for about 40 minutes at 225. When ready you can lightly shake the custard and it will move together. If center is loose looking give it a few more minutes.

If you like it warm serve it now. If you like it chilled leave in refrigerator over night. For topping place a table spoon of sugar in the raw on top evenly spread out on the surface and caramelize with a torch or lightly brown in a broiler.

Method
Sauté onions, pepper and celery until softened. Add eggplant, garlic and tomato, sauté for 1 minute. Add shrimp and basil. Cook until shrimp are almost done. Add seafood stock and French bread. Add parmesan cheese and season with salt and pepper. Bake in 2 inch deep pan at 375 for 20 minutes.

Method
Place oil in sauté pan over medium high heat, add onions and bell pepper, sauté until softened. Add tomato, garlic and Creole seasoning. Sauté 30 seconds then deglaze with wite wine. Add cream and reduce until sauce coats the back of the spoon. Stir in cold butter and crawfish tails and salt to taste. Saute 30 seconds more.

Method Mix all ingredients together pipe into crepes and roll up.
To Serve Place Crepes on plate and pour sauce over crepes
Yield 6 crepes. (3 Servings)