Crab Cake and Etouffee Pasta

This Crab Cake and Etouffee Pasta came about a couple of weeks ago, when we were wanting some crawfish etouffee for supper.

We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market in Baton Rouge lately but they didn’t have any this particular Saturday afternoon.

They did have some fresh local blue crab meat, so we bought a pound of it instead (roughing it, as it were).
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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!