......I'm not a huge fan of crab cakes. I mean, they're good and all, but I have many other favorite ways to eat crabmeat. I must admit, though, that a good crab cake can really hit the spot. Here's a good one. It's based on a recipe from Chef Kevin Graham, formerly of Windsor Court Grill Room and Graham's Creole Café in New Orleans.
--== Louisiana Crab Cakes ==--
* 3/4 pound crabmeat (claw crabmeat is a tasty and inexpensive option for crab cakes)
* 1 yellow onion
* 1 red bell pepper
* 2 ribs of celery
* 2 teaspoon each of dried basil and dried thyme
* 1-1/2 to 2 tablespoons chopped fresh tarragon
* 1/2 teaspoon cayenne pepper
* 1/2 tablespoon Creole mustard
* 2-1/2 tablespoons real mayonnaise (Use MiracleWhip and I'll SHOOT YA!)
* 1 tablespoon Worcestershire sauce
* 1/2 tablespoon Tabasco, Crystal or your favorite Louisiana hot sauce
* Salt and freshly ground black pepper, to taste
* French bread crumbs (make 'em yourself, don't buy 'em)
* Egg wash (2-3 eggs, lightly beaten)
Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture.
Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes.
Form 2-3 ounce cakes.
Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially).
Pan-fry until golden and finish browning in oven.
Serve with a drizzle of remoulade sauce.
Are you kidding? My mom would slit my throat if she thought I was giving out her shrimp remoulade recipe. It's the best in the world, better than I've had in many of Louisiana's finest restaurants. Here are two variations...both are Killer!!
Here are a couple of different recipes, beginning with Chef John Folse's recipe for shrimp remoulade as he serves it in his Donaldsonville, Louisiana restuaruant, Lafitte's Landing; also, the remoulade recipe from Tujague's Restaurant in the French Quarter.
--== Chef John Folse's Shrimp Remoulade ==--
* 1 1/2 cups heavy-duty mayonnaise
* 1/2 cup Creole mustard
* 1 tbsp Worcestershire sauce
* 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
* 1/2 cup finely diced green onions
* 1/4 cup finely diced celery
* 2 tbsp minced garlic
* 1/4 cup finely chopped parsley
* 1/2 tbsp lemon juice
* salt and cracked black pepper to taste
* 3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight.
--== A minimum of four hours will be required for flavor to be developed.==--
When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.
.....Here's the shrimp remoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter.
--== Tujague's Shrimp Remoulade ==--
* 1 cup ketchup
* 2 tablespoons horseradish
* 2 tablespoons yellow mustard
* 2 teaspoon Worcestershire sauce
* Dash Tabasco
* 4 hard boiled eggs, chopped
* 2 raw eggs, beaten
* 1 gallon water
* 1 package crab boil
* 3 tablespoons salt
* 36 large raw shrimp (Peeled and deveigned!)
* Shredded lettuce
Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours.
In a large pot, bring the water, crab boil and salt to a full boil.
Add shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings.
Drain the shrimp, cool them.
Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.
....for the crab cakes make either version of the remoulade sauce to drizzle over your crab cakes...or make the recipe with the shrimp!
.....Damn, gonna have to head down the bayou when the shrimp come back into the Bay and break out my cast net! Have a "honey hole" where a pipe comes off the rice field and empties into a deep hole at the end of a slough that I can barely get a flat bottom into...but always holds some nice 20/26ct shrimp that are still kickin' when they hit the boiling pot here!!