Lump crab meat has gone up to insane prices recently, luckily there's always Mock lump crab meat which cuts the cost on the cakes in half but does not sacrifice on flavor. There are a few secrets to turn out mouth watering cakes though...I'll put these up against anyone's. Thanks for this recipe goes out to my uncle....
First you trim the redfish fillets of all red meat....the red line down the center of the fillet and take care to leave 1/8" of meat on the skin when filleting them off the scales. You will need 1 1/2 lbs. fish for the recipe. cut into 3-4" pieces and place in a 2qt. pot.
Add:
1 qt. water
2.5tsps. "Zatarains Liquid Crab boil with a touch of lemon"
1 T. granulated Garlic powder
1 T. Onion powder
1 T. Creole Seasoning
2 T. Louisiana Hot Sauce
3-4 slices lemon
Bring to a boil then simmer 4-5 minutes to poach fish. turn off fire and steep fish 5-7 minutes then drain in colander in sink. Let fish cool then discard lemon slices. While fish cools, in a pan, melt 1 stick of butter and Add 3/4c. fine dice red onion, and 3/4c. fine diced green bell pepper. Saute 3-4 minutes to wilt veggies then remove to a large bowl to cool. Add fish to bowl.
Flake fish with a fork so that it resembles lump crab meat. Next add 3 lg. or 4 medium eggs and mix lightly until fish is just coated with egg. Add 2# Crab claw meat and pick through crab meat with your fingers to remove any shells. Add 1/2c. Italian bread crumbs (DO NOT ADD ANY MORE THAN THAT! BIG NO NO FOR GREAT CAKES!), dash of salt and black pepper. Mix gently until just combined taking care not to bust up the fish and crab claw meat too much. Form into 4oz. patties and set out on a sheet pan.
See all those nice pieces of crab and mock crab...(DO NOT OVER MIX!!!!)
Season the cakes lightly with creole seasoning. You should have (16) 4 oz. cakes. Put 2c. Italian bread crumbs in a shallow wide bowl. Lightly batter each cake in the bread crumbs and set on sheet pan. when all are done, set in refrigerator to let he cakes set while you make the sauce.
Omit the cream...and add 1 T. green onion.
Boil a little angle hair, toss with a dab of butter, olive oil and Parmesan Cheese and the plate:
Also had some fresh Bruschetta from home grown tomatoes, rosemary, and basil.....stuff is so good with fresh ingredients!
Thanks for lookin! I don't know what you land lock folks are paying for fresh lump crab meat, but it's going for $35~40/lb. here on the gulf coast. This will help you out and still not scrimp on flavor!
OH- pro tip....use a spatula to scoop each cake off the sheet pan to place in frying pan. Use a butter knife with the spatula to help gently turn the cakes. Flip only once!
First you trim the redfish fillets of all red meat....the red line down the center of the fillet and take care to leave 1/8" of meat on the skin when filleting them off the scales. You will need 1 1/2 lbs. fish for the recipe. cut into 3-4" pieces and place in a 2qt. pot.
Add:
1 qt. water
2.5tsps. "Zatarains Liquid Crab boil with a touch of lemon"
1 T. granulated Garlic powder
1 T. Onion powder
1 T. Creole Seasoning
2 T. Louisiana Hot Sauce
3-4 slices lemon
Bring to a boil then simmer 4-5 minutes to poach fish. turn off fire and steep fish 5-7 minutes then drain in colander in sink. Let fish cool then discard lemon slices. While fish cools, in a pan, melt 1 stick of butter and Add 3/4c. fine dice red onion, and 3/4c. fine diced green bell pepper. Saute 3-4 minutes to wilt veggies then remove to a large bowl to cool. Add fish to bowl.
Flake fish with a fork so that it resembles lump crab meat. Next add 3 lg. or 4 medium eggs and mix lightly until fish is just coated with egg. Add 2# Crab claw meat and pick through crab meat with your fingers to remove any shells. Add 1/2c. Italian bread crumbs (DO NOT ADD ANY MORE THAN THAT! BIG NO NO FOR GREAT CAKES!), dash of salt and black pepper. Mix gently until just combined taking care not to bust up the fish and crab claw meat too much. Form into 4oz. patties and set out on a sheet pan.
See all those nice pieces of crab and mock crab...(DO NOT OVER MIX!!!!)
Season the cakes lightly with creole seasoning. You should have (16) 4 oz. cakes. Put 2c. Italian bread crumbs in a shallow wide bowl. Lightly batter each cake in the bread crumbs and set on sheet pan. when all are done, set in refrigerator to let he cakes set while you make the sauce.
Omit the cream...and add 1 T. green onion.
Boil a little angle hair, toss with a dab of butter, olive oil and Parmesan Cheese and the plate:
Also had some fresh Bruschetta from home grown tomatoes, rosemary, and basil.....stuff is so good with fresh ingredients!
Thanks for lookin! I don't know what you land lock folks are paying for fresh lump crab meat, but it's going for $35~40/lb. here on the gulf coast. This will help you out and still not scrimp on flavor!
OH- pro tip....use a spatula to scoop each cake off the sheet pan to place in frying pan. Use a butter knife with the spatula to help gently turn the cakes. Flip only once!
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