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Recipes from Tony Chachere

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Posted on June 15, 2011 at 8:11 AM

Louisiana Crab Cakes with Fresh Maque Choux

Serves: 8 cakes

Ingredients:

  • 2 eggs
  • 2 Tb mayonnaise
  • 1 tsp Creole mustard
  • 1/3 cup minced onion
  • 1 lb lump  crab meat, picked of shell
  • Tony Chachere's Creole Seasoning
  • 1 cup bread crumbs
  • Peanut oil, for frying
  • 2 Tb unsalted butter
  • 1 1/2 cups fresh corn, cut from cob with juices
  • 1/4 cup red onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 Tb jalapeno pepper, minced
  • 1/2 cup Roma tomato, seeded and chopped
  • 3 cups fresh salad greens

Directions:

In a large bowl, blend together eggs, mayonnaise, mustard, and onions. Beat well. Fold in crab meat and add seasoning to taste. Using a tablespoon, scoop out a large spoonful. Form into a round cake, and coat each side with bread crumbs. In a heavy skillet, heat oil to 350 degrees. Fry each crab cake until golden brown. Remove, drain on paper.
In a small skillet, melt butter until bubbly and frothy. Add corn, onion, peppers, tomatoes, and seasoning. Cook one minute.
Serve crab cakes over a bead of seasoned lettuce greens with crab cakes and fresh maque choux to garnish.
 
 
Louisiana Crab Boil
 
Serves: 8
 
Ingredients:
  • 2 dz live blue crabs
  • 2 lb small new potatoes
  • 1 package corn nibblets
  • Tony Chachere's Creole Seasoning
  • 3 large lemons, halved
  • 2 yellow onions, quartered

Directions:

Fill a large boiling pot, about 7-8 gallons, bring 5 gallons water to a boil. Meanwhile rise crabs in cool water and drain. Cook potatoes and corn in water for five minutes or until tender. Remove from pot and place in an empty thermal ice chest. Add lemon and onions to pot and let water come back to a boil. Add crabs to the pot of boiling water. Try not to handle crabs, rather place into pots and colanders that can be "poured" to transfer live crabs to pot. Boil until cooked through, about ten minutes. Drain and add to ice chest. Sprinkle a generous amount of Tony Chachere's over crabs. Close chest and toss around to cover. Let steam in chest for five minutes. Serve.

 

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