Recipes

Each episode we will feature a different recipes for you to try

Cajun Crab Cakes

Ingredients:

1Lb. Lump crab meat
½ cup of each….Diced… onion, red bell pepper, green bell pepper, celery
¾ cup of bread crumbs
¼ cup white wine
1tbl sp butter
½ tbl sp Cajun seasoning
Salt and pepper to taste

In a large pan, on med/hi heat olive oil and melt butter. Add onion, celery, peppers and cook about two minutes. Add wine and cook another minute until wine is absorbed. Remove from heat. Toss into a large bowl add crab meat and bread crumbs. Add seasonings salt and pepper to taste. At this point you will need a tightner (something to hold the cakes together) I prefer a quick bechamel (flour & milk heated on stove to form a creamy paste). An egg or two works or substitute ¼ to ½ cup of mayo. Fold all ingredients together gently so you don’t break up the lump crab. Form crab patties to desired size and place on plate in fridge until they become firm, ½ hr or so. Reheat pan to med/hi add oil and brown cakes on both sides turning gently not to break them.

Served hot on a bed of fresh mixed greens, topped with a roasted red pepper vinaigrette. Tartar or hollandaise sauce is wonderful as well.

Contact:
John Marks or Sammy Marten
at
901 384-4222
or email info@comedytennessee.com