Lake Des Allemande Crab Cakes

A Taste of Louisiana with Chef John Folse

Lake Des Allemande was the first home of the Cajuns, once they decided to move from the Mississippi River into the swamplands of Louisiana. In addition to some of the finest hunting and fishing, this lake is known for its blue crab harvest each year. Though most often boiled with ears of corn and potatoes, pan fried crab cakes can be a wonderful change from the norm.

Prep Time:
1 Hour • Serves 8

The Ingredients:
1 pound jumbo lump crabmeat
1 pound claw crabmeat
1/4 cup finely diced onions
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
1 tbsp chopped garlic
1/2 cup mayonnaise
1/4 cup Creole mustard
1/4 cup chopped parsley
pinch of thyme
pinch of basil
cracked black pepper to taste
salt to taste Worcestershire sauce to taste
Louisiana Gold Pepper Sauce to taste
1 egg
2 cups bread crumbs
oil for pan frying

The Method:
In a large black iron skillet heat oil over medium high heat. In a mimng bowl combine claw crabmeat, onions, celery, bell pepper, garlic, mayonnaise, mustard and parsley. Using a mixing spoon blend all ingredients until well incorporated. Add thyme, basil, pepper, salt, Worcestershire, Louisiana Gold and egg, stirring well into the crabmeat mixture. Fold in lump crabmeat, being careful not to break the lumps. Dust in enough bread crumbs to hold the mixture together and pick up most of the moisture. Form the crab mixture into round patties, approximately one half inch thick and 2-1/2 inches in diameter. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown. Serve with remoulade, tartar or cocktail sauce.

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