In the heart of Louisiana's culinary scene, a symphony of flavors awaits in a dish that embodies the spirit of New Orleans. This exquisite creation, featuring crab cakes, creole sausage, and cajun remoulade, takes you on a journey through the city's rich culinary heritage. The delicate crab cakes, bursting with the sweetness of fresh crab meat, are a testament to the region's love for seafood. Creole sausage, a spicy andouille sausage, adds a zesty kick, while the creamy cajun remoulade, with its piquant blend of spices, brings it all together in perfect harmony. Prepare to be captivated by this delectable dish that showcases the unique and vibrant flavors of New Orleans.
Here are our top 3 tried and tested recipes!
NEW ORLEANS CRAB-CAKES
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
- Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
- Check the crabmeat for pieces of shell and put in a large clean bowl.
- Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
- Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
- Gently work into little cakes and bread them with more bread crumbs. Set aside.
- Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
- Blonde Remoulade:
- 1 cup mayonnaise
- 1 tablespoon red bell pepper, finely chopped
- 3 tablespoons green onion, finely chopped
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons Creole mustard
- 1/2 teaspoon Creole seasoning
- 1 teaspoon capers, roughly chopped
- 3 tablespoons parsley leaves, finely chopped
- 1 teaspoon hot sauce (recommended Crystal's)
- 1 teaspoon lemon juice
- Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
- Yield: 6 to 8 servings
REMOULADE SAUCE A LA NEW ORLEANS
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g
CAJUN CRAB CAKES (NO BREADCRUMBS)
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Provided by Tracy
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
- Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
- Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
- Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
- Shape the crab mixture into 12 small cakes.
- Heat vegetable oil in the skillet over medium high heat.
- Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
- To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g
Tips:
- Use fresh ingredients whenever possible. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different flavors. Cajun and Creole cuisine is known for its bold, spicy flavors, but you can adjust the heat level to your liking.
- Don't overcook the crab cakes. They should be cooked through, but still moist and flaky.
- Serve the crab cakes immediately with your favorite remoulade sauce.
Conclusion:
This New Orleans-inspired dish is sure to please everyone at your table. The crab cakes, Creole sausage, and Cajun remoulade are all bursting with flavor, and they come together perfectly in this dish.
Whether you're a fan of Cajun and Creole cuisine or just looking for a new and exciting dish to try, this New Orleans plate is sure to be a hit. So next time you're looking for a special meal, give this recipe a try.
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