While covering the Breaux Bridge Crawfish Festival we discovered Catahoula’s and these wonderful crab cakes. You’ll need three Catahoula’s condiments for this recipe: Creole Seasoning, Corn Macque Choux, and Tasso Tartar Sauce.
1 pound backfin crabmeat, cleaned
1 pound claw crabmeat, cleaned
1 tablespoon + 1 teaspoon Creole Seasoning (recipe follows)
4 ounces saltine crackers, finely ground
4 tablespoons roasted red peppers, chopped medium
3 tablespoons curly parsley, finely chopped
3 tablespoons green onions chopped.
1 tablespoon lemon juice
2 ounces heavy whipping cream
2 ounces low-fat milk
4 ounces Russet potatoes, boiled and mashed
1-2 ounces olive oil OR clarified butter
Seasoned French breadcrumbs OR Japanese breadcrumbs
Serve with Corn Macque Choux and Tasso-Chile Tartar Sauce
Combine claw and backfin crabmeat in large bowl and fold together gently.
Add Creole Seasoning, crackers, roasted red pepper, parsley, green onions and lemon juice, again folding together gently.
Combine mashed potatoes, milk and cream in separate container and whip until smooth.
Add potato mixture to crabmeat mixture and fold together. Place crabmeat mixture in refrigerator for 1 hour to distribute seasonings.
Remove from refrigerator and press into 2 ounce round cakes.
In a large skillet, heat 1-2 ounces olive oil or clarified butter over medium heat.
In large, flat pan, coat crab cakes with breadcrumbs. Carefully place a few crab cakes in skillet (do not overcrowd) and sauté until golden brown on both sides. Remove from skillet and serve with Tasso-Chile Tartar Sauce and Corn Macque Choux.
Thanks to Catahoula‘s owner John Slaughter.
234 Martin Luther King Drive
Grant Coteau, LA 70541
Catahoula’s on Pinhook
530 West Pinhook Road
Lafayette, LA 70503
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