Please accept this recipe book from - Kean Miller LLP

Crabmeat Mornay
1 stick butter
1 small bunch green onions, chopped
1/2 cup parsley, finely chopped
2 Tbsp. flour
1 pint half and half cream
1/2 lb. Swiss cheese, grated
salt to taste
red pepper to taste (or Cajun seasoning, like Tony
Chachere’s Creole Seasoning)
1 lb. white lump crab meat, cleaned to remove shell
Melt butter and sauté green onions and parsley. Blend in flour. Add cream and cheese. Once
cheese is melted, add remaining ingredients, gently folding in crab. Keep warm in a chafing dish
or crockpot. Delicious over melba toast rounds or in mini pastry shells. Can also cut recipe by
one-half, and use as a decadent topping for steaks for four.
by Linda Perez Clark (Baton Rouge), a partner practicing in the business, corporate and banking law areas
Crawfish Dip
1/4 cup butter
1 medium onion, chopped
2 bunches shallots, chopped
1/2 green pepper, chopped
1 to 2 stalks celery, chopped
2 (10-oz.) cans cream of mushroom soup
1 lb. crawfish tails, peeled and chopped
red pepper to taste
minced garlic to taste (optional)
1 whole pimiento, chopped
Melt butter and cook onions, shallots, green pepper and celery over low heat until soft. Add soup
and heat. Add crawfish, red pepper and garlic. Heat for 20 minutes or until crawfish are cooked.
Add pimiento just before removing from heat. Serve with crackers or chips.
by Brad Myers (Baton Rouge), a partner practicing in the litigation area
16