Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-For pompano, snapper, -trout, or flounder.
-redfish, jumbo shrimp,

1-1/2 cup fresh lump crabmeat or minced cooked shrimp 1/3 cup water 5
tbs unsalted butter, at room temperature 1/4 cup minced shallots or
scallion bulb 1/3 cup minced celery hearts 1/4 cup minced red or
green bell pepper or fresh pimento 1 tsp dry mustard 1/4 cup chopped
fresh parsley 1 cup fresh bread crumbs Salt to taste Cayenne pepper
to taste Tabasco sauce to taste Juice of 1/2 lemon

1. Pick over the crabmeat well, removing all the cartilage. Set
aside. 2. In a large skillet, melt 2 tbs of the butter in the water.
add the shallots or scallions, celery, bell pepper or pimento, and
mustard. Simmer over medium heat until the shallots are limp and the
vegetables have absorbed the butter. Do not allow them to sizzle or
brown the least bit. 3. Add the remaining butter, the parsley, bread
crumbs, and crabmeat or shrimp. Mix with a fork - gently, to keep the
dressing light and porous. Season to taste with salt and cayenne. Add
Tabasco and the lemon juice. Makes about 3 cups.

VARIATION: Pontchartrain Dressing with Capers: Omit the shallots or
scallions and the bell or pimento pepper. Substitute 2 to 3 tbs
drained capers and 2 chopped canned pimentos. Use less Tabasco, but
still add the same amount of lemon juice.

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