How to Make Crab Cakes

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)

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

Lemon

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.

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

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!

Green Beans and New Potatoes

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup.

We recommend using fresh or frozen green beans in this recipe.

You won’t get a good taste effect using salty canned green beans.

Give it a Cajun Recipe try – it’s a sure bet you’ll like it.

Ingredients for Cajun Green Beans and New Potatoes

2 (10-ounce) packages whole green beans (or fresh green beans if available)
10 small red new potatoes
4   cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp & Crab Boil

Taking several slices of bacon, cut into 1 inch pieces.

On medium heat, fry in a skillet until brown.

Remove bacon to a separate bowl.

Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s Creole Seasoning, garlic, and a dash of Liquid Shrimp & Crab Boil.

Boil for about 10 minutes until potatoes can break with a fork.

Add green beans and bell pepper.

Stir and lower the heat to medium-low (#3 or #4).

Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans and New Potatoes

To serve at the table, transfer green beans and new potatoes to a casserole dish.

Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options:  Mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

Hot Sausage Po-Boy

On the menu tonight, is an Andouille Hot Sausage Po-Boy grilled and smoked on a charcoal grill with mesquite chips over a real hardwood charcoal fire.  Andouille is a flavorful Cajun Sausage that is basically ground pork and special seasonings that is used in a variety of Cajun cooking and recipes like chicken and sausage gumbo, red beans and rice,  and dressings and stuffings.

These hot sausage New Orleans style sandwiches are called Po-Boys here in Louisiana.  According to Wikipedia, a po boy, or po’boy, poboy, po-boy, or poor boy, is a traditional submarine sandwich from Louisiana.

Anyway you say it or spell it, Po-Boys are a tasty treat and not a week goes by that a Louisiana Cajun doesn’t have some sort of Po-Boy.  Our favorites are Fried Shrimp, Fried Catfish, Fried Oysters and Hot Andouille Sausage Po-Boys. What we’re making today we just call a hot sausage po boy.

Note:  If you do not have Andouille sausage available in your area, try grilling any quality sausage available in your area.  You can cook your sausage on your grill, or inside in your oven or however you like.

Ingredients for Andouille Hot Sausage Po Boys

6-8 links of fresh Andouille sausage
(1 link per person at least)
Po-Boy buns or Hoagie rolls
Cheese
Mustard
Tomatoes
Relish or pickles
Shredded lettuce
Mayonnaise
Spicy Creole mustard

Grill the Andouille Sausage

(See the Grilling Tips Video if you need help with grilling.)

Serving Suggestions for Andouille Hot Sausage Po-Boys

Open the buns and butter each side.  Heat the buns in the oven to toast and melt the butter.  Don’t take to dancing or you might burn the buns.

Layer on the condiments of your choice.

Spilt a link of Andouille sausage down the middle.

Open up and place on the buns.

Close the bun and take a big bite of deliciousness.

This is one of our favorite Cajun recipes Saturday lunches.

How to Make Seafood Gumbo

Seafood Gumbo is a staple in the Cajun and Creole Cultures. As in most Cajun Cooking recipes, we will start with a Roux.

A roux is used as a thickening agent for this traditional seafood soup.

The word Gumbo derives from the Creole culture which is the West African word for okra.

Okra is also used as a thickening agent as is a special spice called Gumbo File’. File’ is ground sassafras.

We sprinkle Gumbo File’ on the bowl of gumbo at the table for a little extra spiciness.

You may think that Gumbo, whether Chicken and Sausage Gumbo or Seafood Gumbo, is only good in the cold weather. However, we enjoy Gumbo year round.

We especially like to make it for Christmas Eve and enjoy with our daughters. It’s become a tradition at our house.

Give it a try sometime. It’s really not hard to make and tastes oh so good.

Ingredients for New Orleans Seafood Gumbo

This quantity is for a 12-quart stock pot.

(If you’re using a 6 quart large pot, reduce all by half.)

Step One: The Base

1/4 cup canola oil
8 cups Cajun Trinity (can use 2 bags of frozen Seasoning Blend)
2 tablespoons minced garlic
1 large (28-ounce) can of Rotel tomatoes (substitute plain diced tomatoes if you prefer)
4 quarts fresh Chicken Stock (or shrimp stock or vegetable stock)
3 pounds frozen cut okra
5 Bay leaves

Step Two: The Roux

2 sticks butter

1 cup all-purpose flour

Step Three: The Seafood

3 pounds fresh large shrimp – peeled (and de-veined if desired)
1 pound white crab meat
1 pound claw crab meat
1 pound crawfish tails (when available)
1 pint fresh oysters (optional)

Garnish: chopped green onions and gumbo file’

Step One: The Base –

Begin by heating 1/4 canola oil in a large stock pot (medium high #7).

Saute’ Cajun Trinity until vegetables are well cooked.

Add 2 tablespoons minced garlic.

Pour in the large can of Rotel tomatoes and 4 quarts chicken or vegetable stock. (Or water if you don’t have stock)

Bring to a boil.

Add okra and stir well.

Reduce heat to medium (#6) and allow okra to cook 20-30 minutes.

Stir occasionally to prevent sticking to the bottom.

Step Two: The Roux –

when the okra is about done, start on the roux.

In a deep skillet, melt 2 sticks of butter on medium heat #6.

Using a flat edged spatula, gradually stir in the 1 cup of flour.

Continually stir – be careful not to splash on yourself. (This is very hot and can burn you.)

Once you a achieve a dark caramel color, turn off the heat.

Keep moving the roux so it doesn’t scorch.

Carefully, pour into the stock pot and stir as you go. (This is best done with two people if possible.)

Continue to simmer on #4 for 10 minutes.

Step Three: The Seafood –

Add shrimp, claw crab, crawfish tails and oysters shortly before you are ready to serve.

The seafood will only take about 5 minutes to cook.

(We usually add the white crab meat to the gumbo after it is plated up and being served.)

Serving Suggestions for New Orleans Seafood Gumbo

Serve over white rice and garnish with chopped green onions and gumbo file’.

A side salad and French rolls are excellent accompaniments.

Tip: If you have some Seafood Gumbo leftover, allow the gumbo to cool and then put in freezer containers for a quick supper.

Shrimp Norman

Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson’s in Baton Rouge, Louisiana and also at the Mike Anderson’s location in Gonzales, Louisiana.

It is basically Fried Jumbo Shrimp with Crab Etouffee on top.

Without a recipe, we have recreated this scrumptious Cajun recipe for you.

Enjoy!

Ingredients for Fried Shrimp Norman

1 pound large or jumbo shrimp
Crab Etouffee (see recipe)
1/2  cup of corn flour ( or Fish and Shrimp Fry mix)
1/2 cup all-purpose flour
1 tablespoon Tony’s Creole Seasoning
1 tablespoon salt
Canola oil
1 egg
1/2 cup milk

Make Crab Etouffee according to recipe, but use less water or stock.

Etouffee should be a thick consistency.

Peel shrimp leaving the tail on.

Slice deep through the top of the shrimp to both de-vein the shrimp (take out the black vein) and butterfly it for frying.

Set aside in a bowl.

In a mixing bowl, prepare the shrimp fry mix by blending 1/2 cup corn flour, 1/2 cup all-purpose flour, salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk.  (This is the egg wash.)

Take each shrimp and coat in the egg wash.

Move shrimp to the shrimp fry mixture and coat with the corn flour mix.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger).

Place a clean platter.

Heat oil.

Fry shrimp a few at a time until golden brown or floating on top the oil.

Remove the shrimp to a paper towel lined platter to blot excess grease.

Serving Suggestions for Fried Shrimp Norman

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the crab etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of crab etouffee and take a big bite of some deliciously good groceries.

Cajun Green Beans

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup.

We recommend using fresh or frozen green beans in this recipe.

You will not get a respectable taste effect using salty canned green beans.

Give it a Cajun Recipe try – a sure bet you’ll like it.

Ingredients for Cajun Green Beans

2 (10-ounce) packages whole green beans (use fresh green beans if available)
10 small red new potatoes
4 cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp and Crab Boil

Taking several slices of bacon, cut into 1 inch pieces.

On medium heat, fry in a skillet until brown.

Remove bacon to a separate bowl.

Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp and Crab Boil.

Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper.

Stir and lower the heat to medium-low (#3 or #4).

Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans

To serve at the table, transfer green beans and new potatoes to a casserole dish.

Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options: mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

Shrimp Dip Recipe

Shrimp Dip is a simple and fast dish to prepare for a party, baby shower, or impromptu gathering.

The accounting department at my office always asks me to make this dip when we’re having a function.  One of the ladies doesn’t like green onions, so I put in the food processor so she can’t see them.  I hope you try it.

Shrimp Dip goes perfect with Petite Mini Toast or Keebler Townhouse crackers.

Every Cajun recipe collection needs a good shrimp dip recipe in it.

Easy Shrimp Dip Recipe

This quantity will serve a party of 15-20.

Just double the ingredients if you’re having a larger party.

Ingredients for Shrimp Dip

½ pound medium to large boiled shrimp (peeled and de-veined)
1 package cream cheese (softened)
¼ cup sour cream
¼ cup chopped green onions
1 tablespoon ketchup
½ teaspoon prepared horseradish
1 stalk celery (cut very small)
Tony’s Creole Seasoning

Using a food processor, place all ingredients except the celery.

Pulse several times until mixed well leaving a bit of chunky shrimp.

Remove mixture to a mixing bowl using a rubber spatula.

Carefully remove the mixture from the blade.

Fold in the chopped celery.  (The celery gives the dip a good crunch.)

Mix in a sprinkling of Tony’s Creole Seasoning.

Serving Suggestions for Shrimp Dip

Pour into a pretty bowl or hollowed out Hawaiian sweet bread.

I like to serve with Petite Mini Toast.

Where’s a cracker?  I’m ready to eat me some shrimp dip!

Shrimp Po Boy Sandwich

Shrimp PoBoys are a staple in Cajun and South Louisiana cuisine; especially in New Orleans.

“Po Boys” 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”?

There many tall tails as to the origin of the name Po Boys.  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.

There are many, many restaurants in New Orleans and surrounding areas where most of their menu is comprised of different kinds of Po-Boys – fried shrimp, fried catfish, fried oysters, and fried soft shell crab.  Are you seeing a pattern here?  Po Boys are nothing like your run of the mill healthy deli sub sandwich, and they are generally served with french fries.

Certainly we can’t forget to talk about “Do you want it dressed?”  What does that mean?

Having it “dressed” means that you want your Po Boy with shredded lettuce, tomatoes, onions, pickles and mayonnaise.

Otherwise, you just have it plain with either spicy Cajun Cocktail Sauce or Tartar Sauce.

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 and all good.  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 both Shrimp Po Boys and Catfish Po Boys – give it a try!

Ingredients for a Shrimp or Catfish Po Boy Sandwich

1 pound fresh medium to large shrimp (peeled completely and de-veined)
2-3 thin catfish filets (cut into strips)
Corn flour or Shrimp & Fish Fry
½ cup all-purpose flour
1 tablespoon salt
2 tablespoons Tony’s Creole Seasoning
1-2 eggs
Milk
Canola or vegetable oil
French bread or Po-Boy rolls
Shredded lettuce
Tomatoes (thinly cut)
Sliced dill pickles

Optional: yellow mustard, Creole mustard, ketchup, cocktail sauce or tartar sauce.

The Seafood:  Prepare your shrimp by peeling completely and slice the top open to remove the dark vein.  Prepare catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter:  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 or Shrimp & Fish Fry mix.  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” from the top to leave room for the oil to bubble up.  Optimal temperature is 350 to 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 shrimp or catfish in the egg wash and cover completely.  Pull out and drop in the corn flour or Shrimp & Fish Fry 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 seafood is coated.

Deep Frying:  Once the oil is properly heated, carefully drop seafood 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 Shrimp Po Boy Sandwiches

This is optional – prepare French bread or Po’Boys by splitting open and spreading butter on the inside.  Toast in the oven.  Then, add desired amount of seafood, shredded lettuce, tomatoes, pickles, and mayonnaise.  Some people prefer mustard, cocktail sauce or tarter sauce.  Fold it altogether and cut in half for easy handling.

Oh man – that’s some good eating Cher!

How to Make Crab Meat Etouffee

Crab Meat Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food.

On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.

No collection of Cajun recipes would be complete without Crab Meat Etouffee.

Ingredients for Crab Etouffee

½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or parsley for garnish

To begin, in a medium saucepan – boil 2 cups water.

Add 1 cup rice. Stir.

Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.

Set aside in a bowl.

In the same skillet make a roux.

Melt 4 tablespoons butter on medium heat (#6).

Gradually add in ¼ cup of flour stirring constantly.

For an etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet.

Add Rotel tomatoes and 2 cups water.

Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat.

Season with 1 teaspoon of Tony’s Creole Seasoning.

Simmer another 10 minutes stirring occasionally.

Serving Suggestions for Crab Etouffee

Serve Crab Etouffee over rice in a deep plate.

Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Um Um that Crab Meat Etouffee is some good stuff cher!

What Is Creole Cooking?

Creole cooking is very similar to Cajun cooking in the fact that they both use ingredients such as bell peppers, onions and celery in their dishes. However, the Creole style of cooking differs in some ways due to its use of local ingredients and simple European flavors instead of wild game and the Acadian’s heavy French flavors.

The Creole style of cooking was found mostly in the homes of rich people whereas the Cajun style of cooking was found in the poor farming communities.

Creole dishes were also served in many courses on a beautifully set table instead of a single pot over an open flame, thus distinguishing it from the Cajun way of cooking.

The History of Creole Cooking

The history of the Creole’s cooking style actually began when European settlers arrived in the late 1600’s hoping to start a new life and acquire a large amount of wealth. Their European flavors mixed with the French, African, Caribbean, Italian and Spanish, which in return created what we know as Creole, or New Orleans style, cooking.

With the use of Italian and Spanish ingredients, Creole dishes took on a whole new flavor with an abundance of tomatoes.  The tomatoes were used in dishes such as jambalaya, and gumbo and often replaced the use of roux (flour and oil).

The use of beans became another important ingredient often found in Creole dishes. Its fame took on familiar dishes like red beans and rice, a New Orleans classic.

Okra and Creole Cooking

Okra was also an important ingredient.. It was first used by the African slaves, who shared their secrets of cooking by using the juice of the okra to thicken soups and stews like gumbo. Okra was also used in whole to give dishes like jambalaya and gumbo and added flavor.

Other ingredients included, rice, pork, oysters, shrimp, crab and crawfish, which were also found in other styles of Louisiana cooking.

To season the dishes, Creoles used garlic, parsley, bay leaf, salt, cayenne pepper and black pepper. And while the use of these seasonings was evident in their dishes, the results are actually far less spicy than most Louisiana dishes.

Today’s version of Creole cooking is actually very different than what had originated from the past. The flavors are mixed with the Cajun, which are only slightly different from one another. More often than not, it is hard to tell what is true Creole and what is not thanks to the commercial industry and the similarity in recipes.

However, if you are planning a trip to Louisiana any time in the near future, you can probably find a local who can show you the true way and taste of Creole style cooking.