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Barbecued Oysters with Red Chili Sauce

Barbecued Oysters with Red Chili Sauce

Barbecued Oysters with Red Chili Sauce For The Oysters Shuck the oysters and discard the top shell. Be sure to slightly cut the muscle that attaches the oyster to the bottom shell as if you were serving them raw

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Crab Poppers with Cascabel-Lime Aioli

Crab Poppers with Cascabel-Lime Aioli

Crab Poppers with Cascabel-Lime Aioli For the crab poppers: Pick through the crabmeat for any shell pieces, but leave the large jumbo chunks intact.

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Bonnell’s Crawfish Po Boy with Jalapeno Remoulade

Bonnell’s Crawfish Po Boy with Jalapeno Remoulade

Bonnell’s Crawfish Po Boy with Jalapeno Remoulade Po Boy Wash and clean the crawfish tails, then soak in a mixture of equal parts buttermilk and Crystal Hot Sauce for approx 1 hour

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Pecan Crusted Texas Redfish with Smoked Baby Shrimp and Oven Dried Tomatoes

Pecan Crusted Texas Redfish with Smoked Baby Shrimp and Oven Dried Tomatoes

Pecan Crusted Texas Redfish with Smoked Baby Shrimp and Oven Dried Tomatoes (Texas Striped Bass, Grouper or Red Snapper all have a nice flaky and delicate flavor that work very well for this recipe

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Crab Stuffed Jalapenos

Crab Stuffed Jalapenos

Crab Stuffed Jalapenos Cook the bacon slices until crispy, then break apart into large bits by hand. Slice the jalapenos in half lengthwise, or just cut off the stems.

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Oysters Texasfeller

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Oysters Texasfeller

Clean and shuck the Texas oysters and remove from shells. Discard only the top halves of the oyster shells. Marinate the oysters in a mixture of the buttermilk and hot sauce for at least 2 hours.

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