Beryl Stokes: Hi and welcome to Cajun Cooking TV. Today we’re cooking some good lunch; we’re going to have some crab cakes, the Louisiana style, so let’s get started. I’ve already wilted cooking on hard heat in a tablespoon of olive oil and a tablespoon of butter. I’ve got some celery, bell pepper and onions, and a little bit of mixed garlic here, we’re just about ready with this. And then, we’ve got all these ingredients here we’re going to work with. First we need to season up our little mixture here, Italian seasoning. We’re going to toss that in there, and one teaspoon of Tony Chachere's peas
Mix that good. To that, we’re going to add in one cup of bread crumbs, you can use the Italian bread crumbs; I just have the plain ones here. You tell them Edison. We just going to mix this in together. I am going to pour this in a bowl. And we’re going to mix in about a half cup of mayonnaise, and it’ll do about that all here. A little bit of Creole mustard, just for some flavor, this is Zatarain's Creole mustard, and then mix this all together to get moist, then I mix in, I have a half a container of crabmeat here, we have the white crabmeat, the other day we made some crab etouffee, so I left some over so we can have some crab cakes today, so we’re just going to put that in, you want to mix this up good and we’re going to make some little patties. This will probably make about four good crab cakes right here.
I am adding a little bit more mayonnaise to get this stick together. Form these into little patties like little hamburger patties, kind of evenly disperse, we got them on a platter and we’re going to chill these for about 30 minutes to firm them up before we fry them. It’s been over half an hour and now I’m ready to cook our crab cakes. I made a little egg wash here with some milk and one egg. We’re going to dip the crab cake, stir here really quick. And then we’re going to coat them in some more bread crumbs. And while that’s doing, let me heat up some oil here, I’ve got a deep skillet, I am put my stove on number six. I am just going to cover the bottom and that’s over to cover the bottom on the skillet.
You can also bake these in the oven, you know, spread your bacon sheet with canola oil, spray and then just bake them at 375 for 20-25 minutes, but we’re going to fry them here. So these have been chilling, it just makes them firmer so it’s easier to handle, you get a shot at. Pour some more bread crumbs in here, make a crab cake, place it down here, get it coated with the egg. Now that’s coated in bread crumbs, oh it’s going to be so good. I need another plate that looks good right there. If you want to do it for each one then we’re going for start frying them. Oil is heated, we’re going to fry these crab cakes about three minutes on each side, then I am going to drain them on some paper towels and we’re ready to have some lunch around here, then we’re ready to have some lunch. It gets a brown real quick, so you want to flip them all over, doesn’t take much, about two minutes. And with that, we’re going to put this out, just about a two minutes and we’ll be done.
These are all done. We’re draining them on several paper towels here, that one more to cook. These will go great on either on a bun like a sandwich or a pebble egg or just have it with a side salad, which is what we’re going to have today for lunch. Well, that one continues to cook. This has been Cajun Cooking TV, we showed you how to make a Louisiana style crab cake. For the full recipe, please check out our website, it’s cajuncookingtv.com. Bye, bye. What are you doing?
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