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Category: Cajun Recipes

Crab Cake and Etouffee on Angel Hair Pasta

[ 3 ] August 24, 2015

Crab Cake and Etouffee Pasta

Crab Cake and Etouffee Pasta

Crab Cake and Crab Etouffee Pasta

Or, what to do with leftovers.

A  couple of weeks ago, we were wanting some crawfish etouffee for supper. We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market lately but they didn’t have any this particular Saturday afternoon.

Fried Eggplant with Crawfish Stuffing

[ 6 ] March 9, 2015

Fried Eggplant with Crawfish Stuffing
(Eggplant Stack)

Fried Eggplant with Crawfish Stuffing

Eggplant Medallions Stacked with Crawfish Cake

Crawfish stuffing layered between eggplant medallions is one of my favorite items on the menu at a local Italian restaurant near my office. 

How to Make Crawfish Cakes

[ 2 ] March 3, 2015

How to Make Crawfish Cakes
with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce

Crawfish Cakes with Crawfish Cream Sauce


Crawfish Cake Ingredients

Your Louisiana Cajun Cooking and Cajun Recipe Guide for the Holidays

[ 2 ] December 16, 2011

Louisiana Cajun Cooking and Cajun Recipe Guide

The holidays are here, which means family gatherings and lots of really good food. But if you’re anything like me, sometimes the traditional holiday meal can seem a little ho hum. So this year I thought I would spice things up a bit, Louisianan Cajun style, and offer a cooking guide that’s just in time for this Christmas holiday and the New Year, complete with links to some fantastic Louisiana Cajun recipes and a few originals right here. Enjoy!

Easy Appetizer Ideas for Any Budget

A Louisiana Christmas or New Year’s Eve party just isn’t the same without a few great appetizers to begin your holiday dinner and offer your guests some time to catch up with the family.

Appetizers don’t need to be expensive to be impressive or tasty. You could offer something as simple as a delicious spinach artichoke dip or shrimp dip, served with fresh veggies or homemade tortilla chips, which are always a favorite at my dinner parties every year and an alternative for health-conscious and vegetarian family members.

Or, if your budget allows, serve up some broiled shrimp and pair it with a savory yet traditional cocktail sauce. I’ve found that many times my local grocery store offers frozen shrimp on sale, that I can easily stock up on and store in my freezer until the holidays arrive.

A Not-So Traditional Main Course

Growing up, our family feasted on the traditional roasted turkey, baked chicken and ham at Christmas dinner. It wasn’t until a about ten or fifteen years ago that I was actually introduced to a very non-traditional fried turkey and smoked brisket at a family Christmas get-together. Never in my life had I imagined being introduced to deep frying or smoking a meat for the holidays, let alone in the middle of winter time, but it has been our favorite way of serving Christmas dinner ever since!

If you’re tired of the same way of cooking, why not try something different? Don’t just limit yourself to the same tried and true holiday meats either. Serve up something unexpected and spectacular like a Cajun spiced duck or goose, or a grilled pork tenderloin. Not only is it a great way to share a new tradition with your family, it also frees up your oven for more important things like dessert!cajun cooking is fun

Dish Up Some Louisiana Sides

No main course is complete without the side dishes, as any great cook knows! Whether it’s traditional favorites like homemade mashed potatoes and cornbread dressing or a classic turned Louisiana style, Cajun potato salad, sides are a must for any holiday dinner.

This season I’m planning to include a few originals like buttered green beans and cranberries, as well as some new dishes to make my holiday meal unforgettable. I’m including sides like twice baked potatoes and a Cajun rice dressing.

Side dishes don’t have to be boring just because you’re on a budget either. Instead of serving canned green beans at this year’s Christmas dinner, choosing fresh or even frozen green beans can give an unexpected and delicious crunch to your holiday meal.

Or if your family loves your traditional canned green beans, why not give them a twist with the addition of bacon or even toasted pecans. Now don’t forget the rolls!

A Love of Holiday Desserts

Nothing completes a great holiday dinner better than a yummy dessert! From pies to cakes to fudge, and candies, desserts are a favorite for any family gathering during the holidays.

From classics like pecan pie and pumpkin pie to fruit cake and gingerbread cookies, there’s sure to be a favorite to satisfy even the most demanding sweet tooth.

And while a store bough ten pie may seem like the perfect solution for a stress-free Christmas, nothing beats a homemade dessert baked completely from scratch! I remember making homemade fudge a few years ago and giving it out as Christmas gifts to loved ones. Everyone loved it and it sure beat trying to fight the holiday crowds and figuring out the perfect gifts for everyone while sticking with the budget! Plus, fudge is so versatile and very easy to make! We even saw a complete fudge-making kit at the grocery store last week.

A Festive Holiday Drink or Two

Last year my oldest child created a festive Christmas Non- Alcoholic Apple Mocktail that our entire family loved. It started out as a project for school and ended up being the hit at our Christmas Party. The recipe is as follows:

Christmas Apple Mocktail Recipe

½ cup apple juice
1 tbsp lemon juice
1 tbsp rose grenadine
Green crystal sugar sprinkles
1 mini candy cane

Mix together and shake apple juice, lemon juice and rose grenadine in a martini shaker until blended.

Dip the edge of a martini glass into a shallow dish of water (or lemon juice if you’d like) then into a shallow dish of green sugar sprinkles.

Pour apple juice mix into the martini glass, add the candy cane and serve.

Makes 1 Serving.

Eggnog is holiday beverage favorite that has been around since before my time. Almost anywhere you go, you can find some form of this favored Christmas drink, whether it’s made with various kinds of alcohol, a milk alternative or the old-fashioned way. You can even find it as a flavor for cappuccinos, muffins, cookies and even pies! Yet nothing beats a good cup of homemade eggnog!

Holiday Eggnog Recipe

1 egg
1 tsp sugar
1/2 tsp vanilla extract
1/2 cup milk or milk alternative such as soy milk
1/4 cup heavy cream
Pinch of ground nutmeg
Pinch of salt

In a small bowl or blender, beat eggs, then add milk, cream, vanilla and salt and thoroughly blend.

Pour into mug and sprinkle with nutmeg.

Serve chilled.

Makes 1-2 servings.

And some of us would love nothing more than a simple cup of hot apple cider, cocoa or coffee after a delicious holiday meal. But, no matter what your favorite dish, dessert or drink may be, there is nothing like the good company of family during this Christmas Season and New Year’s Holiday! May you and your family have a blessed and joyous Holiday season!

7 Nights of Cajun Cooking

[ 5 ] November 26, 2011

7 Nights of Cajun CookingBeryl has created a 16 page Cajun Cooking Recipe Book with 7 of her favorite Cajun recipes plus her favorite desert recipe.

This FREE Cajun recipe eBook is full of photos and how-to videos to make preparing these Cajun dishes for your family a breeze.

We have also created a “Recipe Club” newsletter for  you so that you will get all of our latest Cajun and Southern home-style cooking recipes by email so that you will never miss another easy to make and great tasting  recipe.

Just fill out the form below, and you’ll get instant access to the “7 Nights of Cajun Cooking” recipe book, and you’ll be subscribed to the recipe club newsletter.

Please rest assured that we will never give your email address to anyone else, nor will we pester you with too many emails and pitches.

It will be very easy to “unsubscribe” at any time with a link at the bottom of each and every email we send you.

I hope you enjoy the new “7 Nights” recipe book, and we are working on more great recipes and other goodies for you.

We really appreciate you visiting our website and watching our videos, and hope to hear from you soon.

(Please leave us your comments – good or bad – in the comment box at the bottom of every recipe post.

Thanks again,

Beryl Stokes
Cajun Cooking TV

Cajun Jambalaya

[ 13 ] October 20, 2010

How to Make Cajun Jambalaya

REVISED January 21, 2018

Smaller Jambalaya in Cast Iron Skillet


2 boneless chicken breasts

2 boneless chicken thighs

1 pound of smoked or fresh sausage, sliced

2 cups long grain white rice

4 cups chicken broth (obtained from boiling the chicken)

1 cup seasoning blend (chopped onion, bell pepper, & celery)

1-2 teaspoons Tony’s Creole Seasoning

2 teaspoons salt

2 teaspoons black pepper

2 tablespoons chopped parsley

1 cup chopped green onions

drizzle of oil

In a 3-quart cast iron pot or skillet, add 6 cups water and bring to a boil.

Place the chicken and boil on medium heat for at least 30 minutes.

Add 1 teaspoon each salt & black pepper.

(This will be your chicken broth, or stock).

Remove the chicken to a plate to cool.

Remove the chicken broth to a glass bowl to cool.

Once the chicken is cooled enough to handle, shred or chop into bite size pieces.

In the same pot, add a tablespoon of canola oil or olive oil and heat to medium.

Add sausage and brown on both sides.

Add the 1 cup onion, bell pepper, celery and sauté for 2-3 minutes.

Add the chicken to brown it as well.

Add the chicken broth.

Toss in the Tony’s Creole Seasoning, salt, pepper, parsley, green onions, and then rice.

Stir well.

Cover and turn the heat down to low (number 2 or 3 on the dial).

Set timer for 15 minutes and do not remove the lid.

After 15 minutes, uncover and lightly move the mixture around lifting from the bottom.

(You’re just making sure nothing sticking to the bottom.)

Add the cover and cook another 15 minutes.

We turned ours down to low at this point because the cast iron pot holds heat well.

Uncover and lightly move around again.

Ready to eat!

Cajun Jambalaya with chicken and sausage by Beryl Stokes at Cajun Cooking TV. A great Cajun jambalaya recipe does not have to come from a box, a bag or a frozen dinner.

how to make cajun jambalaya

Chicken and Sausage Jambalaya


This essential Acadian (Cajun) dish is an unfussy and wholesome meal that is considered by some as the comfort food of the South. Jambalaya, a dish mostly associated with the Deep South of Louisiana, is one of the most popular Cajun dishes there is.

There is even a Jambalaya Festival held in Gonzales, Louisiana every Memorial Day weekend since 1967. The Jambalaya Festival celebrates the Cajun traditional cooking, plus the joie de vie (joy of life). What would a festival be without a cooking championship?

Traditional Cajun Jambalaya contains the main ingredient – rice. Then add seasoning vegetables and a variety of other meats like: chicken, pork, ham, sausage, shrimp, crawfish, oysters, etc.

One key difference in Jambalaya and Gumbo is that the rice is cooked in with the meat rather than a sauce poured over rice. Think of the Spanish version of Paella.

Got a party or tailgating to do? It’s quite common to see a giant cast iron pot of Cajun Jambalaya at social events and gatherings. I’ve been to so many wedding receptions where the main dish served was Jambalaya. Often we see organizations trying to raise funds by selling Jambalaya plates.

Cajun Jambalaya is a great and economical way to feed a crowd or large group of people. It’s a complete meal all in one pot. There’s even a chain of restaurants in the area called The Jambalaya Shoppe. Guess what their main dish is? Chicken and Sausage Jambalaya.

How to make Chicken and Sausage Jambalaya from the Cajun Recipes at Cajun Cooking TV is easy and simple cooking.

Prep: 30 minutes
Cooking Time: 2 hours
Yield: 8-10 people

Cajun Jambalaya Ingredients

1 whole fresh chicken cut up (boiled for 1 hour and then the meat pulled from the bones)
1 pound smoked sausage (1/4 inch slices)
4 cups long grain white rice
7 cups chicken stock
1 (10 ounce) package Seasoning Blend (or 2 cups of Cajun Trinity)
Tony’s Creole Seasoning
1/2 bunch fresh parsley
1 bunch chopped green onions
1/8 cup canola oil

Cajun Jambalaya Essentials

8-10 quart cast iron or non-stick pot

Begin by heating oil in a cast iron pot on medium heat.

Brown sausage until brown on both sides.

Add in the chicken and Seasoning Blend.

Cook for 5-10 minutes.

Pour in 7 cups chicken stock and bring to a boil.

Season with salt and Tony’s Creole Seasoning – 1 teaspoon each. A little more if you like it spicy. Just be careful in case the sausage is already spicy.

Add the green onions and parsley.

Let boil 10-15 minutes to develop flavor.

Add in 4 cups rice. Stir well to blend all ingredients.

Cover tightly and reduce heat to low – #2 or #3 on my stove.

Cook for 15 minutes exactly. It is critical to not remove the lid until time.

At the 15 minute mark, remove the lid and use a flat spatula to lift the rice off the bottom in a few spots. Be careful not to actually stir.

Put the lid back on and cook another 15 minutes.

Turn off the heat and remove pot from burner to prevent it from continuing to cook.

Cajun Jambalaya Serving Suggestions

Serve in a bowl garnished with chopped green onions and parsley. Often served with white beans and/or a mixed greens salad and hot rolls.

“O Jambalaya, a crawfish pie, and file’ Gumbo. Tonight I’m gonna see ma’Cher ami o…. We gonna have fun on the bayou.”

How to Make Chicken Stock for Jambalaya


Beryl Stokes

Beryl Stokes

Catfish Po-Boy Sandwich

[ 10 ] June 20, 2009

Catfish Po Boy Sandwich

catfish poboy

Catfish Poboy

Catfish Po-Boy Sandwich Recipe.  Catfish Po-Boys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.  “Po Boy” is a familiar term used to describe a submarine sandwich served on long French bread rolls.  They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot roast beef or hot sausage.

Why do they call them PoBoys?

The most common story tells of streetcar workers on strike in 1929.  A local restaurant owner and former streetcar conductor would bring the workers sandwiches.  Employees from the restaurant referred to the workers as “Poor Boys”.  Of course with our Louisiana slang they became known as PoBoys.

One thing for sure Po Boys are here to stay.  Here in Baton Rouge, there are several restaurants that serve wonderful versions of the Po Boy.  Many people in South Louisiana have at least one Po Boy a week for lunch.  I know that I do.  My favorite is a Catfish Po-Boy dressed.  Enjoy!

This particular Saturday night, we made Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for Catfish Po Boys

corn flour

Fresh Ground Corn Flour

2-3 Catfish filets (cut thin)

Corn flour or a Shrimp & Fish Fry mix

½ cup all-purpose flour

1 tablespoon salt

2 tablespoons Cajun seasoning (like Tony Chachere’s Creole Seasoning)

1-2 eggs


Canola or vegetable oil

French bread or po-boy rolls

Shredded lettuce

Tomatoes (thinly sliced)

Sliced dill pickles

Yellow mustard, Creole mustard, mayonnaise, ketchup, cocktail sauce or Tartar sauce (your preference)

The Seafood: 

Prepare catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter: 

Catfish Battered to Fry

Catfish Battered to Fry

Prepare the egg wash by breaking an egg into a mixing bowl.

Whisk in some milk (maybe a cup).

Squeeze in a wedge of lemon or lime juice.

In another mixing bowl, pour in the corn flour.

Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.

Stir altogether well.

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.

Always be careful to leave 2-4 inches from the top to leave room for the oil to bubble up.

Optimal temperature is  375 degrees.

An electric fryer either has an automatic temperature setting or a button to help you.

If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.

If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Battering Seafood: 

Using your left hand, drop several pieces of catfish in the egg wash and cover completely.

Pull out and drop in the corn flour mixture.

With your right hand, toss the seafood around to fully coat with corn flour.

Shake off excess and place on a platter.

Continue this process until all catfish is coated.

Deep Frying: 

catfish frying

Catfish Frying

Once the oil is properly heated, carefully drop catfish into the oil.

Be careful not to overcrowd the pan.  Seafood should freely move around.

Seafood will be ready in just a couple minutes.  It should be golden brown and probably will be floating to the top of the oil.

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Catfish Po Boy Sandwiches

Prepare French bread or po boys by splitting open and spreading butter on the inside.

Toast in the oven.

Then, add desired amount of catfish, shredded lettuce, tomatoes, pickles, and mayonnaise.

Some people prefer mustard, cocktail sauce or tartar sauce.

Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

beryl and alex

Beryl and Alexandra

Shrimp Remoulade Salad

[ 2 ] May 10, 2009

Shrimp Remoulade Salad

Shrimp Remoulade Salad, or Shrimp Salad with Remoulade sauce dressing, is featured at many a South Louisiana restaurant.  Also called simply Shrimp Remoulade, the dressing invented in France can be similar to a French dressing with an olive oil, ketchup, and yellow mustard base and the addition of horseradish or a white dressing with a mayonnaise base and the horseradish.

Remoulade is a popular condiment that can be used as a dipping sauce for seafood, meat, or chicken or a salad dressing.  A popular fast food restaurant in Baton Rouge, serves chicken fingers with Remoulade dipping sauce.

In tonight’s Cajun recipe, we made a Shrimp Remoulade Salad served over endive lettuce and mixed greens.  The Shrimp Salad could also be served as an appetizer with one Boiled Shrimp on a round water cracker or melba toast.

Give it a try and see how you like it.  Bon Appetite!

Prep Time: 45 minutes
Serves: 6-8

Ingredients for Shrimp Remoulade Salad

Boiled Shrimp Recipe

1 1/2 – 2 pounds of large shrimp (peeled and deveined)
1 medium sweet onion (cut in quarters)
2-3 stalks celery (cut into several pieces)
Lemon or lime juice
Liquid Shrimp and Crab Boil (substitutes are cayenne pepper or Old Bay Seasoning)
3 Bay leaves

In a 6 quart pot or larger, fill with water leaving several inches to allow for all the ingredients.

Add in all the ingredients except the shrimp.

Bring water to a rolling boil.

Add shrimp.

Bring to a boil and then turn off the heat.

Let sit to soak up the flavor about 1-2 minutes.

Drain and put ice on or run cold water over the shrimp to stop the cooking process and cool down faster for salad.

Set aside.

Remoulade Sauce Recipe

1/4 cup lemon juice
3/4 cup vegetable oil or olive oil
1/2 cup chopped green onions
1/4 chopped celery
2 tablespoons minced garlic
2 tablespoons prepared horseradish
3 tablespoons Creole mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
3 tablespoons sweet pickle relish
Dash of sea salt, Tony’s Creole Seasoning and black pepper

Mix all ingredients together in a mixing bowl.

In another mixing bowl with the shrimp, pour half of the dressing and mix well.

Chill for 1 hour prior to serving.

Serving Suggestions for Shrimp Remoulade Salad

Serve Shrimp Salad over a bed of lettuce greens, cut in half Endive or Romaine lettuce.  Drizzle more dressing on top.

As desired, add boiled eggs, sliced cucumbers, Roma tomatoes, green olives, etc.

Beryl Stokes

Beryl Stokes

Crawfish Bisque

[ 18 ] May 4, 2009

How to Make Crawfish Bisque

Crawfish Bisque Recipe from the Cajun recipes at Cajun Cooking TV.  Essentials in Cajun cooking are the use of fresh crawfish tails when in season and we only use fresh Louisiana crawfish tails.  A bisque is a rich, creamy soup usually made with shellfish; especially lobster.  We just used a much smaller kind of lobster – the Louisiana crawfish.

Crawfish Bisque (some folks call it crawfish stew) consists of a rich sauce accompanied with stuffed crawfish bodies or crawfish balls.  For this recipe we made both.  This was so good we could not stop eating it.

Ingredients for the Crawfish Balls

1 (1-pound) bag of fresh crawfish tails (can substitute shrimp or crab if needed)
1 cup chopped onions
1 cup chopped green peppers
1/4 parsley flakes
1 cup bread crumbs
2 eggs
Cajun seasoning (like Tony’s Creole Seasoning)

Fresh Crawfish Tails

One Pound of Crawfish Tails

Cooking Directions for the Crawfish Balls

Blend all the above ingredients in a food processor or blender.

Remove to a mixing bowl.

Form into small meatballs.

If you have access to crawfish bodies, just stuff the bodies with the mixture.

Cook in a preheated 350 degree oven for 20-30 minutes on a baking sheet.

Ingredients for the Crawfish Bisque

Frozen seasoning blend

Frozen seasoning blend

4 cups Cajun Trinity (or frozen seasoning blend – onions, bell pepper, celery)
2 sticks butter
1 cup all-purpose flour
3 cups Chicken Stock
1 (10-ounce) can tomato sauce
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 (1-pound) bag of fresh crawfish tails (substitute shrimp or crab if needed)
1 cup rice

Cooking Directions for the Crawfish Bisque

Saute’ Cajun Trinity in 2 tablespoons canola oil in a large 6 quart pot.

Make a Roux in a flat bottom stainless steel skillet or cast iron skillet.

Melt the butter and gradually add in flour and continue to stir with a flat edged spatula until dark brown color.

Making Your Roux

Making Your Roux

Transfer roux to the Cajun Trinity pot.  Stir well.

Add chicken stock, tomato sauce, minced garlic, crawfish tails and seasoning to taste.

Bring to a boil then lower the heat to medium-low (#3).

Stir occasionally and simmer uncovered for 45 minutes.

Make 1 cup rice according to package directions.

Add the stuffed crawfish and/or crawfish balls.

Simmer another 5-10 minutes.

Serving Suggestions for Crawfish Bisque

Serve crawfish bisque over rice and garnish with chopped green onions and chopped parsley.

Bon Appetite!

Beryl Stokes

Cajun Cooking TV Chefs

Louisiana Cajun Crab Cakes

[ 3 ] January 15, 2009

How to Make Crab Cakes

Crab Cakes

Crab Cakes Are Really Easy to Make


Crab Cakes are an easy and very popular crabmeat dish in South Louisiana as well as the New England area.  Crab Cakes are so versatile for serving too.  They are wonderful by themselves with tartar sauce or cocktail sauce.  Or, served on a bun like a Po-Boy sandwich.  Or, even on top of Fettucine Alfredo.  Yum Yum!  This is definitely one of our best Cajun recipes. We better get to cooking up this good bunch of groceries.

Ingredients for Louisiana Crab Cakes (Serves 4)

Fresh Louisiana Crab Meat

Fresh Louisiana Crab Meat

1/2 pound fresh white crabmeat
2 cups finely chopped Cajun Trinity (can use frozen or fresh seasoning blend)
1 teaspoon minced garlic
1-2 tablespoons butter
1 tablespoon oil olive
1 tablespoon Italian seasoning
1 teaspoon Tony’s Creole Seasoning
2 cups bread crumbs
3/4 cup mayonnaise
1 teaspoon Creole mustard
1 egg
1/2 cup milk
Canola oil for frying

Frozen seasoning blend

Frozen seasoning blend


In a skillet, saute’ the Cajun Trinity in butter and olive oil until well done.

Add minced garlic, Italian seasoning, and Tony’s.

Move to a mixing bowl and stir in 1 cup bread crumbs.  Add mayonnaise and creole mustard.  Mix well.

Fold in crabmeat, blending well.  Add more mayo if too dry.  The mixture should be sticky enough to form patties.

Divide the mixture evenly to form 4-5 patties (like a hamburger patty).

Place on a platter and chill at least 30 minutes to an hour.

In a small bowl make an egg wash by whisking 1 egg and 1/2 cup milk.

Add in a dash of lemon juice if you like.

In another bowl, pour in 1 cup bread crumbs.

Crab Cakes Mixture

Crab Cakes Mixture

Then, in a deep skillet, pour in enough oil to cover the bottom of the pan.

Heat on medium heat.

Take the crab patties out of the refrigerator.

Dip each patty through the egg wash then dip through the bread crumbs coating the outside of the patty completely.  Place on a clean platter.

Once the oil is properly heated, carefully place the patties in the skillet and fry for 2-3 minutes.

Flip each Crab Cake over and fry another 2-3 minutes.  Each side should be golden brown.

Don’t go to far from the stove – 2 minutes passes real fast.

Remove Crab Cakes to several layers of paper towels to remove excess oil.

Serving Suggestions for Cajun Crab Cakes

Crab Cakes with Crab Etouffee

Crab Cakes with Crab Etouffee

Serve the Crab Cakes on a platter with a side salad.

A local restaurant has a wonderful Crab Cake dish where they serve the Crab Cake over a bed of angel hair pasta with an Alfredo sauce.  You talk about some good groceries there cher!

Beryl Stokes

Beryl Stokes