Sinful Bayou Crab Cakes + Cream of Crab Soup

Tis' the season for crabs in Cajun country and here are a few of my favorite Cajun crab recipes that even the Chesapeake Bay cannot compete with. And after having lived on the Eastern Shore of Maryland for many years, and eating more than my share of Maryland crab cakes and crab soup, I can honestly say that. But of course, here I am using fabulous Louisiana blue crabs. These are a delectable combination of both worlds, combining the best of each. Cest bon, cher! Enjoy!
 

 Sinful Bayou Crab Cakes

1 lb. lump crab meat
1/2  sleeve of saltine crackers, crushed
2 tbs.'s mayo
1 tsp. Creole mustard
1 egg, beaten
1 tsp. Worcestershire sauce
Few shakes of Tabasco
1 tsp. Cajun or Creole seasoning
1 tsp. Old Bay seasoning
2 tbs.'s fresh parsley, chopped
Butter for frying
1/2 cup bread crumbs

Combine all ingredients, except crab meat and bread crumbs, in large bowl, and mix until well blended. Fold in crabmeat and toss gently, until blended. Make into cakes, roll in breadcrumbs, and fry in butter, in a cast iron or heavy skillet, until browned. Makes 4  Sinfully delicious, especially when served with my Creole Tartar Sauce. Click here for recipe.

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And here's another crab delight that I acquired from my church on the Eastern Shore of Maryland. It is just heavenly and is so easy to prepare. I have added my own tweaks and like to make it to go along with the crab cakes. Divine! Bon appetit!

Cream of Crab Soup

1 lb. lump crab meat

1 pint half and half
1 pint milk

1  cup seafood stock

1/2  stick butter

1/2 cup flour

1 small onion, diced

1 stalk celery. diced

1 tsp. Cajun seasoning

1 tsp. Old Bay

Salt and Tabasco to taste

2 tbs.'s parsley, chopped

Make a light roux with the butter and flour.  Melt butter, add flour and stir continuously in a large heavy pot on low heat, until smooth. (about 5 minutes) Add onion and celery and continue to cook and stir for 5 minutes. Slowly add seafood stock and seasonings and stir until thickened, and simmer for 5 minutes. Stir in half and half and milk. Add crab meat, parsley, and seasonings, and cook on low heat until thoroughly heated through, but do not boil. Top each bowl with a teaspoon of sherry before serving, if desired. Divine!

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Serve with a fresh side salad with my jalapeno ranch dressing and french bread for a delicious summer meal. This is one of my favorite salads and dressings.

1 head Romaine lettuce, chopped
1 avocado, peeled and sliced
1 small onion, chopped
1 cucumber, seeded and chopped
2 Creole tomatoes, chopped
8 strips bacon, cooked crisp, and crumbled, optional
Makes 4

For my Jalapeno Ranch Dressing recipe, click here.

I'll be sharing these at ~

Cast Party Wednesday ~ These Chicks Cooked ~ What's Cooking Wednesday~
Tasty Thursdays ~ Full Plate Thursday ~ Fresh Food Friday ~ Show and Tell Friday
Saturday Night Special ~ Amaze Me Monday

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I would like to extend a warm welcome and thanks to my new followers. I am so happy to have ya'll along.  Please leave a comment so I can return the visit and the follow. Hope ya'll are having a wonderful week! Merci beaucoup for stopping by!