Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         CRAB MEAT FAR HORIZONS Caribbean Room INGREDIENTS 1 Pound Regular Lump Crab Meat 1 Pinch salt 2 Cups light cream 4 tsp. Butter 1 tsp. Coleman's prepared mustard 4 tsp. Hollandaise Sauce 6 tsp. (heaping) Small capers Italian bread crumbs INSTRUCTIONS Combine all ingredients in a thick aluminum pan and bring to a simmer. Add melted butter. When mixture starts to thicken, add Hollandaise Sauce (two egg yolks can be substituted). Fold lightly without using spoons or stirrers. This is to avoid breaking the crab meat lumps. When consistency is right, spoon into shell or serving dish. Sprinkle with Italian bread crumbs and then dot with small lumps of butter. Place coquille into 350 degree oven for about 5 minutes or place under a broiler until golden.