I would love to make the kind of Crab Cakes that they make in south Louisiana but can't seem to .....?!


Question: get them to taste the same. What am i doing wrong? Do you have a recipe from down south? One that is going to work for me. An easy recipe that will taste good?


Answers: get them to taste the same. What am i doing wrong? Do you have a recipe from down south? One that is going to work for me. An easy recipe that will taste good?

Louisiana Crabcakes
Ingredients
1 stick butter
1/2 cup chopped onion
2 tablespoons chopped celery
2 tablespoons chopped bell pepper
1 beaten egg
1lb lump crabmeat
1 3/4-cup Ritz cracker crumbs
1 teaspoon Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Procedure
Melt half of the butter in a saute pan over medium heat and cook onions, celery, and bell pepper until tender. Transfer to a mixing bowl and add all other ingredients. Toss together well and form crab cakes. These can be any size from small hors duerve size cakes to larger entree sized ones. Melt the remaining butter in the saute pan over medium high heat and add crabcakes. Cook for about five minutes per side or until golden brown on both sides. Serve with remoulade sauce

nfd

http://southernfood.about.com/od/crabrec...
http://www.lhj.com/home/Crab-Cake-Recipe...
http://allrecipes.com/Recipe/Maryland-Cr...

sweetie, if youve never lived in louisiana than thsi could get difficult! It needs to have alot of spices in it for one thing. and for another thing, they have to have mushrooms. Whats the name of the restrant you got them from? I might have a way that you ccan contact them and ask.

I thought this might help.

Making Crab Cakes

You know when you're eating a great crab cake: Chunks of meaty crab accented with ingredients hand-picked to bring out the crustacean's sweet and briny flavor almost melt in your mouth.

Repeat with us: Toss, pat, fry... toss, pat, fry; no overmixing allowed. Then, and only then, will your delightful cakes reach that impeccable balance between tender center and crunchy exterior.

Hold that thought, and walk with us through the steps to crab-cake mastery. You start by mixing together everything but the crab. When that's all well-combined, carefully toss the crabmeat with the mayonnaise mixture, just until the meat is moistened.

Bring your bowl of potential crab cakes to the stove, heat your pan, and start forming. Shape them by gathering the mixture into a ball in your hand. Pat the ball into a patty.

Then press on bread crumbs. To get evenly-sized cakes, scoop the crabmeat mixture into your hand with a half-cup measure.

If you'd rather go freehand, just scoop up an amount that looks right to you, shape into a cake, and cook as directed. (Make sure they're about 1/2 inch thick so cakes will be cooked through by the time they're browned.)

As you finish forming each cake, lower it gently into the hot pan. When the cakes are fried to a nice toasty color (about the shade of a pancake), serve them with the tartar sauce recipe we provide, your favorite cocktail sauce, mustard, or just a wedge of fresh lemon.

Take a look at these tips for creating Crab Cakes:


Step 1.
Try This Technique:

1. To keep the crab intact, add it last so you'll have lots of big savory chunks to bite into.



Step 2.

2. Pat lightly into shape; cakes will seem too crumbly at this state, but cooking will firm them up.



Step 3.

3. The crabmeat is already cooked, but the eggs aren't, so keep cakes on the heat until they are a nice golden brown. An instant-read thermometer should reach 160 degrees F with the tip of the probe inserted sideways into the cake





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