I recently had a lovely lunch with my dear daughter at Cafe' Ahnvee, a quaint little Cajun restaurant that specializes in seafood. It was our first time to dine here, but it won't be our last! I ordered the Crab Cakes w/ Seafood Bechamel Sauce, with a side of Seafood Eggplant Stuffing and house salad. She ordered the Yellow Fin Tuna Steak, with Sweet Potato Fries and a house salad. All worth every calorie, cher! I enjoyed this sinfully delicious dish, so much, that I decided to attempt to replicate it at home. It was really quite easy to make, as I had all of the ingredients on hand. I try to keep a good stash of crabmeat, shrimp, and crawfish, in my freezer, at all times! I am totally addicted to seafood and couldn't live without it! Cest bon,cher! Enjoy!
Spicy Cajun Crab Cakes
1 lb. lump crabmeat, picked over
2 tbs.'s minced onion
2 tbs.'s minced celery
2 cloves garlic, minced
1 tsp. dried thyme
1 tbs. butter
1 egg lightly beaten
1/4 cup light mayo
1/4 cup seasoned bread crumbs
1 tbs. lemon juice
1 tbs. Worcestershire sauce
1 tsp. or more, Cajun seasoning
Few shakes Tabasco
1/2 cup flour
1/4 cup vegetable oil
Saute the onions, celery, and garlic in the butter until tender and transfer to a large mixing bowl. Allow to cool slightly, and stir in the crab, egg, mayo, bread crumbs, thyme, lemon juice, and Worcestershire sauce. Season with Cajun seasoning and Tabasco and shape into patties. Coat patties with flour and sprinkle with paprika. Heat the oil in a large heavy skillet and saute the crab cakes for 5 to 7 minutes on each side or until golden brown.
Seafood Bechamel Sauce
2 tbs.'s butter
2 tbs.'s all purpose flour
1 cup warm milk
1/2 tsp. cayenne pepper
Salt and Tabasco to taste
1 tbs. chopped fresh flat leafed parsley
1 cup cooked shrimp or crawfish tails
Melt butter in saucepan over medium heat. Whisk in the flour, until well blended. Continue to cook, stirring constantly, until a blonde roux forms. Gradually stir in the warm milk, and continue cooking and stirring until sauce begins to boil and thicken. Lower heat, add cooked seafood and seasonings, and simmer over very low heat for 5 minutes.
Serve over warm crab cakes for a divinely delicious treat! Enjoy!
Versatile Blogger Award
I recently received The Versatile Blogger Award from one of my favorite blog buddies. Merci beaucoup to Drick @ Drick's Rambling Cafe' for this very special award! Drick is a master par excellence, of cooking and grilling Southern food and his fabulous cookbook has become one of my kitchen Bibles! Please pay him a visit, when you have time. I am totally honored and think that being versatile isn't everything in life, but it sure helps! Now, for the easy part! In order to accept this award, I must write seven things about myself.
1. I once was a vegetarian and still love to eat vegetarian meals, in between seafood, that is.
2. Every now and then, I like to take a nap, about twice a year.
3. I'm a Virgo, to the max and like everything in it's place.
4. My favorite desserts are Chocolate Fudge Pecan Pie and Vanilla Bread Pudding w/ Praline Sauce.
5. I'm not a morning person, and never see the sunrise.
6. My biggest pet peeves are rude people and crazy drivers.
7. Dancing is my favorite activity, but I guess you already knew that.
Now, for the hard part. I am supposed to pass this award along to 10 other bloggers. Since I know so many more than ten bloggie friends who deserve this award, it's hard to just pick ten. But, here goes. They are all very versatile and wonderful and I hope that you will visit them as soon as you can! Congrats to all!
Hope that you all are having a wonderful week! Merci beaucoup for stopping by!
HAPPY FALL YA'LL!