Now here is one of my favorite recipes that will knock your socks off and make you wish you had more. Divinely delectable, this recipe was given to me by a dear friend from New Iberia. It is one of the best crab cakes that you will ever eat. It starts with 1 pound of lump Louisiana crab meat and just gets better from there.
Spicy Bayou Crab Cakes
1 lb. lump crab meat
1 lb. lump crab meat
2 tbs.'s butter
1 tsp. minced garlic
2 green onion tops, sliced, including tops
1 tsp. fresh parsley, chopped
1 egg
1 tbs. Tony's Creole Seasoning or Cajun seasoning
1/2 tsp. garlic powder
1 tbs. Creole mustard
2 tbs.'s mayonnaise
Few shakes Tabasco
Juice of 1/2 lemon
1/2 cup white cornmeal and
1/2 cup fine breadcrumbs, mixed together
Salt to taste
Vegetable oil for frying
Melt the butter in a skillet, and saute onions, garlic, and parsley until soft, and set aside. Place crab in a large bowl and squeeze lemon juice over the crab meat and mix gently.
In separate bowl, combine sauteed veggie mixture, egg, Tony's, salt, garlic powder, mustard, mayonnaise, and breadcrumb/cornmeal mixture, and mix well. Fold into crab meat, until just mixed. Shape into 4 patties.
Pour oil into skillet to a depth of 2 inches. Fry in vegetable oil until golden brown, flip and repeat on other side. So much flavor, with so little effort and worth the calories! Divine!
Bon Appetit!
1 tsp. minced garlic
2 green onion tops, sliced, including tops
1 tsp. fresh parsley, chopped
1 egg
1 tbs. Tony's Creole Seasoning or Cajun seasoning
1/2 tsp. garlic powder
1 tbs. Creole mustard
2 tbs.'s mayonnaise
Few shakes Tabasco
Juice of 1/2 lemon
1/2 cup white cornmeal and
1/2 cup fine breadcrumbs, mixed together
Salt to taste
Vegetable oil for frying
Melt the butter in a skillet, and saute onions, garlic, and parsley until soft, and set aside. Place crab in a large bowl and squeeze lemon juice over the crab meat and mix gently.
In separate bowl, combine sauteed veggie mixture, egg, Tony's, salt, garlic powder, mustard, mayonnaise, and breadcrumb/cornmeal mixture, and mix well. Fold into crab meat, until just mixed. Shape into 4 patties.
Pour oil into skillet to a depth of 2 inches. Fry in vegetable oil until golden brown, flip and repeat on other side. So much flavor, with so little effort and worth the calories! Divine!
Bon Appetit!
******
Creole Tartar Sauce
1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill .
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