Stuffed Crabs or Crab Cakes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Stuffed Crabs or Crab Cakes

Stuffed Crabs or Crab Cakes (8 stuffed crabs or 10-12 crab cakes)


The Ingredients:


¼ C olive oil

4 T butter

6 oz. onion, chopped fine

4 oz. green bell pepper, chopped fine

3 oz. roasted red bell pepper, chopped fine

4 oz. celery, chopped fine

3 T fresh garlic, minced

2 t salt

1 t each of black, white and cayenne pepper

1 t dried thyme leaves

1 t dried basil leaves

2 t garlic pepper

½ C white wine

1 lb. lump crabmeat

¾ to 1 C Italian bread crumbs

4 T melted butter

2 oz. green onions, chopped fine


The Procedure:


In a large, 4 quart Dutch oven, combine the olive oil and butter and melt together over high heat until hot. Add the onions. bell pepper, and celery. Sweat vegetables over high heat until soft and add the garlic and cook 1 minute more. Stir in the salt, peppers, thyme, basil and garlic powder and continue cooking over high heat for 3 minutes more stirring occasionally. Add the stock and continue cooking for 5 minutes without stirring. Gently stir in the crab meat (so as not to break it up too much) and cook 5 more minutes, carefully stirring occasionally, Gently stir in the bread crumbs and cook 1 minute stirring constantly. Remove from heat and add the remaining melted butter. Gently fold in the green onion.


For the crab cakes take 2 ounces of the stuffing and form into patties, dip into and egg wash mixture (consisting of 1 pint of milk and 1 whole egg beaten together) and bread crumbs. Deep fry in 350 degree F oil for 2 -3 minutes or until golden brown. Serve immediately topped with a choron or roasted red pepper coulis.
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