Creole Crab Cakes With Cayenne Cream Recipes

CRAB CAKES-CREOLE STYLE

Steps:

• Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
• Meanwhile, add remaining ingredients except for the crabmeat, other portion of saltines, and oil. Add the cooled vegetables then gently fold in crabmeat, being careful not to break up large pieces of crab.
• Divide into 12 portions and shape each into 1¼-inch-thick cake and about the shape of your palms. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
• Heat remaining oil in a large nonstick skillet over medium-high heat. Dredge crab cakes in remaining cracker crumbs and press to adhere crumbs to cakes (coat with crumbs at a time, and cook about 3 per batch in the oil). Gently and carefully place the cakes into the hot oil. Cook until well browned on both sides, about 5 minutes per side (turn cakes gently using two spatulas so as they won't break apart).
• Transfer to plate lined with paper towels to drain excess oil. Repeat with remaining cakes, adding more oil to the pan as necessary. Serve immediately with lemon wedges.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

CREOLE CRABCAKES

Steps:

• Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
• Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
• Puree all ingredients in a blender.
• Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

CREOLE CRAB CAKES

Steps:

• Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
• Coat with flour or breadcrumbs. Chill at least 1 hour.
• Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

CREOLE CRAB CAKES WITH CAYENNE CREAM

Steps:

• For the crab cakes 1. Heat the oil in a large saucepan or skillet over medium high heat. Cook the onion, pepper and celery until tender or about 5 minutes. Remove and allow to cool. 2. In a food processor add the egg, Creole mustard, Worcestershire sauce, Crystal's and 1 tablespoon of the Angel Dust. Pulse a few times to mix then while running the processor on low, slowly and in a tiny stream pour the oil in to make a semi thicken mayonnaise. 3. Now in a large bowl mix the veggie mixture, the mayonnaise you just made, Ritz crumbs and the remaining tablespoon of Angel Dust. Next, fold in the crab meat. 4. Heat the vegetable oil in a large skillet over medium high heat. Form the crab mixture into small patties and fry until browned on each side, about 4 - 6 minutes per side. Drain on paper towels. These are a little tricky to fry as sometimes they want to break apart so only turn them once and handle them gently. For the cayenne cream Heat the butter in a medium saucepan over medium to medium high heat. Add the shallot and cook for a couple of minutes to soften. Then add the garlic and cook for another 2 or 3 minutes. Always be careful to not brown garlic, you want it soft but never browned as it will impart a bitter taste to the dish. Add the hot sauce and raise the heat a bit and cook until the hot sauce is reduced by 1/2. Finally add the cream and bring to a boil. Lower to a simmer and cook until the mixture is reduced by 1/2. Serves 8 as appetizers and 4 as main entree