Crab Salad Stuffed Creole Tomato | Course One at Voodoo

written by Jessica Chiasson Wood on May 30, 2012 in 5 Star Makeover with 23 comments

Course one: crab salad stuffed Creole tomato

Course One at Voodoo | 5 Star Restaurant Wars Challenge

This month’s 5 Star Makeover Challenge is: Restaurant Wars. Two months ago, our hosts, Lazaro of Lazaro Cooks! And Natasha of 5 Star Foodie divided participants into groups of three. Each team member being responsible for one of the three courses.

I was teamed up with two amazing and fearless ladies: The lovely’s, Trix from Tasty Trix and Maya from Foodiva’s Kitchen

Welcome to our magic that is Voodoo!

The cuisine of Southern Louisiana is (among many other things) is a story about the ingredients and cooking techniques of many cultures. Food is a celebratory event; an authentic Cajun or Creole meal is usually a three-pot experience. The food is regularly spicy and typically makes use of regionally abundant provisions such as seafood, wild game, and rice.

The appetizer represents the cuisine as an integrated whole; the main course pays homage to some of the earliest elements adding them back into the established Creole cuisine in a more overt way, and the dessert, with the inclusion of Vietnamese elements, represents the evolution of an established Creolized cuisine, the way that food is a living thing and continues to tell a story.

 Voodoo is the magic that happens when all of this comes together.

Course two: “cochon de lait” a l’Afrique, black eyed pea croquette, Caribbean mango salsa

Course three: Vietnamese mint & lemongrass ice creams in praline cookie, chocolate chile truffle

Crab Salad stuffed Creole tomato


1-pound Louisiana jumbo lump blue crabmeat

6 green onion, finely chopped

3 tablespoons capers

2 tablespoons Mayo with olive oil

3 tablespoons Greek yogurt

½ avocado, smashed

Juice of half a lemon

3 tablespoons fresh dill, chopped and reserve 1 tablespoon

Creole tomatoes


Combine all ingredients except the tomatoes, folding thoroughly, being careful not to break up the lump crabmeat. Chill for 1-2 hours to allow flavors to marry. Stuff tomatoes with crabmeat salad. Garnish with remaining dill and a little fresh parsley and Enjoy!

Make sure you check out Trix and Maya’s dish. Just click on the photo of their dish and the Voodoo will bring you there!

It was wonderful working with you ladies!

In addition, on Friday, June 1, make sure to visit 5 Star Foodie’s round up of all the restaurants


Print Friendly