Ingredients:
1 lb. Lump crabmeat, picked through
1lb. 36/40 size shrimp, peeled
Paprika, as needed
Preheat oven to 375 F. Divide the crab evenly amongst the gratin dishes, followed by the shrimp. Dot the butter on top of the crab and shrimp. Sprinkle with the paprika. Bake in the oven …
Ingredients:
4 oz. Butter, unsalted
1 ea. Large onion, roughly chopped
1 ea. Medium carrot, peeled, roughly chopped
1 clove garlic, minced
1½ Tbsp. Paprika
½ Tbsp. Awful Arthur’s Crab Spice (or Old Bay)
2/3 Cup All-purpose flour
1 Quart Clam juice
1 tsp. Tabasco Sauce …(or more to taste)…
Originally from Hickory, NC, Chef Andrew Donovan acquired his culinary education at the Art Institute of Fort Lauderdale while he interned and worked at Oliver Saucy’s Café Maxx. After graduation, he moved to Birmingham, Alabama, where he worked as Chef de Cuisine for the East City Grill—an Innovative Restaurants Concepts …