Neworleansstylecrabmeatsalad Recipes

NEW ORLEANS STYLE CRABMEAT SALAD

Steps:

• In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
• In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
• Pour over the crabmeat mixture.
• Toss gently to coat, being careful to not to break up the crabmeat lumps.
• Adjust seasoning, to taste.
• Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
• Cooking time is chilling time.

NEW ORLEANS CRAB-CAKES

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

CREOLE MEAT LOAF

Steps:

• In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain. , Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.