You'll need three Catahoula's condimentsCreole
seasoning, Corn
Macque Choux, and Tasso
Tartar Saucefor this recipe.
1 lb. Backfin Crabmeat,
cleaned
1 lb. Claw Crabmeat,
cleaned
1 Tbsp. + 1 tsp. Creole
seasoning (recipe follows)
4 oz. Saltine Crackers,
finely ground
4 Tbsp. roasted red peppers,
chopped medium
3 Tbsp. curly parsley,
finely chopped
3 Tbsp. green onions
chopped.
1 Tbsp. lemon
juice
2 oz. heavy whipping
cream
2 oz. low-fat milk
4 oz. Russet potatoes,
boiled and mashed
1-2 oz. olive oil
OR clarified
butter
Seasoned French breadcrumbs
OR
Japanese breadcrumbs
Corn
Macque Choux
Tasso-Chile Tartar
Sauce
Combine
Claw and Backfin Crabmeat in large bowl and fold together
gently.
Add
Creole seasoning, crackers, roasted red pepper, parsley,
green onions and lemon juice, again folding together
gently.
Combine
mashed potatoes, milk and cream in separate container
and whip until smooth.
Add
potato mixture to crabmeat mixture and fold together.
Place crabmeat mixture in refrigerator for 1 hour to
distribute seasonings.
Remove
from refrigerator and press into 2 oz. round cakes.
In a
large skillet, heat 1-2 oz. olive oil or clarified butter
over medium heat.
In large,
flat pan, coat crab cakes with breadcrumbs. Carefully
place a few crab cakes in skillet (do not overcrowd)
and sauté until golden brown on both sides. Remove
from skillet and serve with Tasso-Chile
Tartar Sauce and Corn
Macque Choux.
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