Slice the top off of each pepper about 1/2 inch below the level of the stem.
Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.
Place the olive oil in a large skillet over medium high heat.
When the pan is hot add the onion and cook for 4 minutes.
Add the garlic and toss well. Cook for about 1 minute.
Add the celery and cook for two minutes. Toss frequently.
Add the kidney beans, creole spice blend, water, and salt. Stir well.
Cook for about 10 minutes until the water has evaporated.
Remove from the heat and set aside to cool for about 20 minutes.
Preheat the oven to 325°F.
After the vegetables have cooled slightly, fold in the crabmeat and then stuff the peppers with half of the mixture in each of the peppers.
Place the top on each pepper, then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.
Place the peppers in the oven and roast for 60 minutes.
Remove the foil and the top of the pepper.
Place the sliced provolone cheese on top of the crabmeat mixture inside each pepper.
Replace the top of the pepper and return to the oven. Roast for another 10 minutes and serve.
Place the water in a large pot over high heat.
While the water is coming to a boil, place 1 teaspoon olive oil in a large skillet over medium high heat. Add the mushrooms. Cook, tossing frequently, until well browned. Remove to a plate.
Add the second teaspoon of oil to the pan and then the shallots. Cook for about 2 minutes, stirring frequently.
While the shallots are cooking, add the pasta to the boiling water. Stir frequently.
Add the asparagus to the shallots and cook for about 5 minutes, tossing frequently.
Add the white wine, lemon juice, salt, pepper, crabmeat and goat cheese. Reduce the heat to medium and stir continuously to heat the crab through and melt the goat cheese (about 5 minutes).
When the pasta is ready, add the cooked fettuccine and the oregano. Toss well. If the sauce is a too thick, add some of the pasta water 1 tablespoon at a time.
Place the sour cream, yogurt, horseradish, and pepper in a mixing bowl and fold together.
Add the celery, red pepper, crabmeat, and green onion.
Gently fold together to blend well but not break up the crabmeat too much.
Chill well before serving.
Place a large skillet over medium-high heat.
Add the 1 tsp. olive oil and swirl to coat the pan.
Add the corn and cook, tossing frequently, until the corn just begins to turn brown.
Remove and place in a large mixing bowl. Place the bowl in the refrigerator to chill.
When the corn is cold, add the shallot, pepper, crabmeat, lemon zest, lemon juice, extra virgin olive oil, salt, pepper, and thyme to the mixing bowl.
Gently fold the ingredients together (be careful not to break up the crab too much) and then chill the salad.
Serve with lettuce leaves as garnish, if desired.
Place 1 teaspoon olive oil in a large skillet over medium heat. Add the onion and jalapeno.
Cook, stirring well, for about 5 minutes and add the corn. Cook for another 3 minutes and add the chicken stock, water, 1/8 teaspoon salt and the pepper. Reduce the heat until the soup is simmering and cook for about 20 – 25 minutes until the corn is soft.
Let the soup cool slightly and then use a food processor or blender to puree in batches until smooth. Force the pureed soup through a fine mesh sieve. Discard any of the solids from the sieve.
Return the soup to the pan and add the milk and oregano. Reheat gently over low heat. Let cook for about 10 minutes.
While the soup is heating, place the crabmeat in a bowl and add 2 teaspoons olive oil, 1/8 teaspoon salt and the minced shallot. Fold together.
When ready to serve, place the crab in the bottom of soup bowls and ladle soup into the bowl.
Place the olive oil in a large skillet over medium high heat.
Add the onion and cook slowly. Stir frequently and adjust the heat so that the onions do not brown.
After about 10 to 15 minutes the onions should be soft. Remove to a blender or mini chopper and puree until smooth. Set aside.
Place the butter in the pan and melt.
Add the corn and cook over medium heat for about 5 minutes until the corn begins to soften. Adjust the heat so that the corn does not brown.
Add the vegetable stock, potatoes, salt and pepper.
Simmer for about 20 minutes until the potatoes are slightly tender.
Add the milk and thyme and the onion puree.
Stir and cook for about 5 minutes over medium low heat.
Add the crab and cook for another 5 minutes over low heat.
Serve.
