Catahoula's Louisiana Lump Crab Cakes

1 lb. Backfin Crabmeat, cleaned
1 lb. Claw Crabmeat, cleaned
1 Tbsp. + 1 tsp. Creole seasoning
4 oz. Saltine Crackers, finely ground
4 Tbsp. roasted red peppers, chopped medium
3 Tbsp. curly parsley, finely chopped
3 Tbsp. green onions chopped.
1 Tbsp. lemon juice
2 oz. heavy whipping cream
2 oz. low-fat milk
4 oz. Russet potatoes, boiled and mashed
1-2 oz. olive oil OR clarified butter
Seasoned French breadcrumbs OR Japanese breadcrumbs

Corn Macque Choux
Tasso-Chile Tartar Sauce

Combine Claw and Backfin Crabmeat in large bowl and fold together
gently.

Add Creole seasoning, crackers, roasted red pepper, parsley, green
onions and lemon juice, again folding together gently.

Combine mashed potatoes, milk and cream in separate container and whip
until smooth.

Add potato mixture to crabmeat mixture and fold together. Place
crabmeat
mixture in refrigerator for 1 hour to distribute seasonings.

Remove from refrigerator and press into 2 oz. round cakes.

In a large skillet, heat 1-2 oz. olive oil or clarified butter over
medium heat.

In large, flat pan, coat crab cakes with breadcrumbs. Carefully place
a
few crab cakes in skillet (do not overcrowd) and sauté until golden
brown on both sides. Remove from skillet and serve with Tasso-Chile
Tartar Sauce and Corn Macque Choux. Makes about 16 cakes.



Creole Seasoning

8 oz. salt
5 oz. paprika
2 oz. thyme leaves, dried
2 oz. basil leaves, dried
2 oz. granulated onion
2.5 oz. granulated garlic
1 oz. cayenne pepper
2 oz. black pepper

Combine all ingredients in food processor and blend until smooth.
Store
in a tightly-covered container.



Catahoula's Tasso-Chile Tartar Sauce

Tasso is a lean, spicy smoked meat or ham found in South Louisiana.
You
may substitute a lean; spicy smoked sausage if Tasso is not available.
Makes 1 quart

1/2 lb. Tasso, finely chopped in food processor
3 poblano peppers, smoked, seeded and finely chopped
4 oz. yellow onion, finely diced
6 oz. sweet pickle relish
24 oz. mayonnaise
1 Tbsp. granulated garlic
1/2 tbsp. Tabasco Sauce
1/2 tbsp. Worcestershire Sauce
1/2 tbsp. Liquid Smoke

Combine all ingredients together in container and blend thoroughly.
Cover container and place in refrigerator for 24 hours prior to using.
This tartar sauce is good in the refrigerator for up to 14 days.



Corn Macque Choux

6 ears fresh corn, shucked and cut from ears
1/2 medium tomato, diced
2 oz. yellow onion, diced
1/4 medium bell pepper diced
1 tbsp. vegetable oil
1/2 tsp. ground black pepper
1 tsp. salt

In a heavy saucepan, combine all ingredients and slowly cook over
low-medium heat for 1 hour, stirring occasionally.


(from The Gumbo Pages http://www.gumbopages.com/recipe-page.html )
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