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Louisiana Deviled Crab Cakes.
For the recipe, go to http://www.cookingwithbutler.com
Tags:how to cook Crab Cakes,Cooking With Butler,crab cake recipe,crab cakes,Louisiana Deviled Crab Cakes recipe
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Cooking with Butler
Hi, I’m Michael Butler and welcome to another episode of Cooking with Butler. It’s been a long time since I’ve had internet episode and I will try it to do these on a more regular basis since I’ve got my new camera.
Now, Christmas just came in our family and one thing we do in my family is we have a Christmas Crab feast. Dangenous crab is the local sea food, what San Francisco is famous for and every Christmas I get a ton of crab, invite all my friends over. We have crab, garlic noodle and a bunch of stuff.
I always make sure I buy a little extra crab so that the next day, I can make crab cakes. And today I am going to try a new recipe for crab cakes. It is actually Louisiana Deviled Crab Cakes. Never made these before but I have a feeling that they are going to be fantastic. And before we start, as usual—hair tied, hair tied because I do not want any hair in this fine Louisiana Deviled Crab Cakes.
So what we are going to need for this is some crab. I have already shelled the crab. This is probably about 2 pounds. The recipe calls for half a pound so I’m going to just going to go and use it all up. We are going to have a big post Christmas crab feast. I have got a couple of pounds of dangenous crab. You can use any kind of that; you can even buy canned crab if you like. You can probably even use the fake crab that they sell on the grocery store, the Chinese classes. I’m using dangenous crab.
A couple of turns of the extra virgin olive oil as my girlfriend Rachel Ray does and even O-O.
Finely chopped onion
You’ll need about 4 pieces of celery. This is called the holy trinity in Louisiana—celery, onions, and bell peppers all sautéed together; that’s the holy trinity my friends.
Finely chopped bell pepper
Sauté vegetables until tender (5 min or so)
To make this a little bit more like Louisiana, I’m going t add a little bit of butter to this cooking. A little bit of butter. I am going to sauté this until these things get soft. Kind of about 5 minutes or so; while this is going, I’m going to mix some sour cream. For this recipe, I am going to use about 4 table spoons of sour cream, eggs, even a mustard, Worcestershire, a little bit of Creole seasoning. As Emeril Agassi says, kick it up a notch. A little bit of tobacco. Don’t tell anybody, salt.
Add sliced green onion
Instead of using bread crumbs; for this recipe, I am going to use Saltine crackers. I am just going to make a whole bunch and add them as we eat them. Put them in the food processor.
Add about a cup to this; you have the scallions. Add in our cooked vegetables.
Grab and mix all ingredients
If you want, you can actually cover this and put it in the refrigerator and let it sit all day or whatever; I am going to take my daughter to dance class so I am going to come back later on this afternoon and we will cook this baby up. Come up to that is; I am going to eat this right now; good before it’s even done. Want some one for you?
So we are now ready to make our crab cakes. I pulled them out of the refrigerator. As you can see, I have enough to feed an army crab cakes here and I have bread crumbs made out of ground saltine crackers. Heat up some olive oil.
Heat olive oil and butter in pan
Keep that good and hot, put more crab cakes in about like that.
Cook about 4 minutes on each side
So we are going to let this brown about 4 minutes on each side—8 minutes total. Meanwhile, I’ll make us a salad. I am going to clear you how to make my own special Caesar salad dressing. So wed have some remained lettuce here; not that much mayonnaise, lemons, put in some lemons. Then anchovy paste and there is your perfect easy home made Caesar Salad dressing way better than the store bought—way better.
Now let’s have a taste.
Recipe on the show notes at www.rockandrollgeek.com
That’s good Louisiana Devil Crab Cakes.
As usual all recipes will be in RockandRollGeek.com.
Thanks for joining me on another episode of Cooking with Butler.