Appetizer recipe collection
that are low-carb and ready in 1 to 4 hours
Steamed & Chilled Clams with Lime, Chive, & Mustard Mayonnaise
The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.
Andouille
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
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