COMMENT:
Lake Des Allemande was the first home of the Cajuns, once they decided
to move from the Mississippi River into the swamplands of Louisiana.
In addition to some of the finest hunting and fishing, this lake
is known for its blue crab harvest each year. Crabs are most often
boiled in season, but pan-fried crab cakes are wonderful and can
be served all year long.
INGREDIENTS:
- 1 pound jumbo lump crabmeat
- 1 pound claw crabmeat
- 1/2 cup whole kernel corn
- 1/4 cup minced onions
- 1/4 cup minced celery
- 1/4 cup minced red bell pepper
- 1 tbsp chopped garlic
- 1/2 cup mayonnaise
- 1/4 cup Creole mustard
- 1/4 cup chopped parsley
- pinch of thyme
- pinch of basil
- salt and cracked black pepper to taste
- Worcestershire Sauce to taste
- Louisiana Gold Pepper Sauce to taste
- 1 tsp Old Bay Seasonings
- 1 egg
- 2 cups seasoned Italian bread crumbs
- 2 cups oil
METHOD:
In a large black iron skillet, heat oil over medium high heat. In
a mixing bowl, combine claw crabmeat, corn, onions, celery, bell
pepper, garlic, mayonnaise, mustard and parsley. Using a mixing
spoon, blend all ingredients until well incorporated. Add thyme,
basil, salt, pepper, Worcestershire, Louisiana Gold and Old Bay
Seasonings. Add egg and stir well into the crabmeat mixture. Fold
in lump crabmeat, being careful not to break the lumps. Dust in
enough bread crumbs to hold the mixture together and absorb the
moisture. Form the crab mixture into round patties, approximately
two and a half inches in diameter. Coat the outside of each crab
cake lightly with remaining bread crumbs and pan fry on each side
until golden brown. Serve with remoulade, tartar or cocktail sauce. |
