Quote:
Originally Posted by jannieC
Louie- can you send me this recipe?
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This is pretty much how I did mine:
http://www.bhg.com/recipe/seafood/creole-crab-cakes/
And if you don't wanna do all that, grocery stores like Earth Fare have some really amazing pre made crab & crawfish cakes in their fresh seafood sections.
I just kinda winged the sauce I drizzled on them: I melted butter in a bowl, added fresh chopped garlic, squeezed some fresh lemon in, added spicy brown mustard, a little bit of olive oil to bind it all together, and then I used a wisk to make it the right consistency. It really could have used a bit more complexity of flavor, I need to figure out what else to throw into it. The sauce tends to separate by the way, so don't make it until you're about to serve the crab cakes.
As far as rice (be it wild, white, brown, etc), I always cook it in some form of broth vs water. Makes for much better flavor.
Asparagus is easy: just throw some butter, olive oil, garlic, and whatever other flavors you want in a pan & saute. Oh, and I always cut the bottom inch or so off my asparagus stalks: you know, the tough/fibrous/white part on the bottom. They seem to be more tender & soak up flavor better that way
I actually really wanted to make crawfish cakes last night, those are my true favorite. But I couldn't find crawfish at the 4 grocery stores I went to yesterday.
It's weird, crawfish was easy to find in Charlotte... but I struck out trying to find it in Austin yesterday. And we're much closer to Louisiana & the Gulf here!
