Cajun Recipes
Crab Cakes
2 lb. lump crabmeat
1 lb. claw meat
1 tsp dry mustard
1 tsp cayenne
1 Tbsp Worcestershire sauce
1 Tbsp Chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 oz. clarified butter
Dash of salt
Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce. Salt to taste.
2 lb. lump crabmeat
1 lb. claw meat
1 tsp dry mustard
1 tsp cayenne
1 Tbsp Worcestershire sauce
1 Tbsp Chopped parsley
3 eggs beaten
1 cup mayonnaise
1/2 cup Bread crumbs
6 oz. clarified butter
Dash of salt
Clean crabmeat of any shells. Mix mustard, red pepper, Worcestershire sauce, parsley and eggs with mayonnaise, fold in crabmeat. Add bread crumbs and mix. Using a 4 oz. scoop, form cakes. Saute over medium heat in butter until brown on both sides. Serve with corn relish, mustard, mayonnaise, tartare sauce or cocktail sauce. Salt to taste.
5 lb. crawfish tails (the best are from Louisiana waters, but frozen will work)
Vegetables:
9-10 bunches of green onions (chopped)
2 onions (chopped)
1 bunch celery - about 9 pieces (chopped)
7 garlic toes (chopped) and garlic powder (to taste)
1 bunch parsley (chopped)
1 1/2 sticks of butter (to sauté the vegetables) OR canola oil
5 cans of chicken broth (if too thick add a sixth can)
1/2 can tomato paste (to color and thicken)
Approx. 3 lg. cooking spoons of flour (not tablespoons)
A little water from rinsing crayfish bags
Salt (to taste)
Pepper (to taste)
Tony Chachere's Original Creole Seasoning (to taste)
Sauté vegetables in butter. Add chicken broth, tomato paste, flour, crawfish, and water. Add salt, pepper, and Tony Chacheres' to taste. May add a dash of Tabasco. Cook approximately 1 hour on low heat. Serve over rice. Approximately 15 servings.