Spicy Cajun Stuffed Crabs + A Cajun Waltz and a Two-Step

With crabs in season in Cajun country, I can't resist eating them in as many ways as possible. Here's a fabulous recipe for one of my faves, Stuffed Crabs, and when I tell ya'll that this stuffing is out of this world, then you know that I mean it, cher! Also great for stuffing mushrooms, fish, and shrimp, and I even love to eat it plain! Ca' cest bon! Enjoy!

Spicy Cajun Stuffed Crabs

1 lb. lump crab meat

4 slices of bread, crusts removed

1 small can evaporated milk

1/2 cup seasoned breadcrumbs

1/2 cup each of "the trinity", (onions, bell peppers, and celery), diced

1/2 cup green onions, including tops, finely chopped

1/4 cup fresh parsley, finely chopped

1 tsp. dried thyme

2 or 3 cloves of garlic, minced

1 stick of butter

1 tbs. Tony Chachere's Creole seasoning, or Cajun seasoning

1 tbs. Worcestershire sauce

Few shakes hot sauce

Crab shells

In large bowl, tear the bread slices into pieces. Add milk and stir and let soak while you saute the veggies. In large skillet, melt butter, add the trinity and saute for 10 minutes. Add garlic and saute for 5 more minutes.

Add the crab meat,  green onions, Creole seasoning, Worcestershire sauce, and hot sauce. Saute on low for about 10 minutes. Add the soaked bread,  breadcrumbs, parsley, and hot sauce and stir and simmer for 10 minutes.

Remove from heat and let sit for 10 minutes. Fill the crab shells with the stuffing and dot with butter. Place on a baking pan and bake in a preheated 350 degree oven for 15 to 20 minutes.

Divinely delicious! Serve with my tangy hot seafood sauce, (recipe below), a big garden salad, hot French bread, and a nice glass of wine.

Tangy Hot Seafood Sauce

6 tbs.'s ketchup
2 tsp.'s horseradish
1 tbs. Worcestershire sauce
Few shakes of Tabasco

Mix all together, chill for 1 hour, then serve with crabs.

For my Spicy Cajun Boiled Crabs recipe, click here. 

I will be sharing these at Friday Potluck @ Ekat's Kitchen.

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 A Cajun Waltz and a Two Step

Here's a little clip of a Cajun waltz, turned two-step, at the Gator by the Bay Festival, in May. The high spirited crowd was lovin' this band,  and everyone passed a good time! Let the good times roll, cher!

Ryan Brunet and Les Malfacteurs

Hope ya'll have a fab weekend, filled with fun! Merci beaucoup for stopping by!

Spicy Cajun Boiled Crabs

One of my favorite things to do in the summer time is to eat boiled crabs. A friend called me this morning to say that they were boiling today and wanted to know if we were "in". Well no one has to ask me twice if I'm "in" for eating some delicious boiled Louisiana Blue Crabs, since in my book, eating crabs is akin to being very close to heaven. We headed over to the house where this feast was being held, and arrived just in time to smell the fabulous aroma coming from the patio. When I tell you that these crabs were some of the best that I've ever had, then you know that I mean it, cher! Ca cest bon!!

Spicy Cajun Boiled Crabs

1 tbs. "Louisiana Brand" crawfish , crab and  shrimp boil/ per dozen crabs
or 2 tbs.'s or more Cajun seasoning /per dozen crabs
1 12 oz. bottle of beer /per 2 dozen crabs
1 lemon, quartered/ per dozen crabs
4 ears of corn, halved /per dozen crabs
8 small red potatoes /per dozen crabs

 

In a large pot deep enough to accommodate all the crabs, use tongs to place crabs in the pot.
Fill the pot 3/4 full with water, to cover crabs. Add the potatoes, corn, beer, seasoning, and lemon, squeezing the juice into the pot. Bring to a boil and cook for 15 to 20 minutes or until bright red. Remove with tongs and move to an ice chest or large platter. Serve with boiled potatoes and corn with seafood sauce for dipping. Sinfully delicious!

Tangy Hot Seafood Sauce

6 tbs.'s ketchup
2 tsp.'s horseradish
1 tbs. Worcestershire sauce
Tabasco to taste

Mix all together, chill for 1 hour, then serve with crabs.

Bon appetit!