Crab Chops

I don’t know about y’all, but here at Cajun Grocer we will use any excuse to enjoy fresh Louisiana seafood.  This recipe uses the finest Jumbo Lump Louisiana Blue Crab straight from www.Cajungrocer.com.  We love the versatility of this dish; it works as an appetizer, a party dish, a snack or a side dish to a Cajun meal.  Just follow our instructions and order authentic, discounted Cajun ingredients. 

Ingredients

3 Tbsp butter

3 green onions, chopped (green and white parts)

2 Tbsp all-purpose flour

1 cup milk

1 lb Louisiana Jumbo Lump Crabmeat picked over for shells and cartilage

20 saltine crackers, finely crumbled

1 egg, lightly beaten

½ tsp salt

¼ tsp Cajun Chef Cayenne Pepper

1/8 tsp Tabasco hot sauce

Cracker meal or bread crumbs for dredging

Butter and vegetable oil for frying

Instructions

Heat the butter in a large skillet over medium heat.

Add the onions and cook, stirring, for about one minute.

Alternate adding flour and milk, stirring constantly to make a smooth and thick white sauce.

Remove from the heat.

Add the crabmeat, saltine cracker crumbs, egg, salt, cayenne and Tabasco.

Gently mix together and set aside to cool completely.  (If you wish, you can chill the mixture in the refrigerator.)

Gently shape into six patties.

Dredge them in the cracker meal or breadcrumbs, coating completely and evenly.

Put about one-half inch of equal parts of butter and vegetable oil in a nonstick skillet over medium heat. 

Fry the patties two to three minutes on each side until golden brown.

Drain on paper towels and serve warm.

This recipe makes 6 servings.  Everyone will love the Louisiana crabmeat and the golden texture of these patties.  Fry them up and enjoy.  You can get more Cajun recipes and ingredients exclusively from www.Cajungrocer.com

Garlic Bread Pudding

Bread Pudding is a southern standard; we upped the ante on this traditional dessert and turned into a savory Cajun party dish.  Just follow our simple instructions and visit www.Cajungrocer.com for authentic Cajun ingredients at unbelievably low prices. 

Ingredients

2 cups of milk

2 Tbsp minced garlic

2 large whole eggs

2 large egg yolks

¼ cup finely chopped parsley

¾ tsp salt

¼ tsp freshly ground black pepper

1/8 tsp Cajun Chef Cayenne Pepper

2-1/2 cups ½-inch cubed Poupart’s French bread

Instructions

Scald the milk with the garlic in a small saucepan.

Let the mixture stand off the heat for 15 minutes.

If you’re not a garlic fan, strain the mixture through a sieve and discard the garlic.

If you are a garlic fan, leave it as is.

In a bowl, whisk the whole egg and the egg yolks.

Add the milk in a steady stream, whisking constantly. 

Add the parsley, salt, black pepper and cayenne.  Mix well.

Divide the bread cubes among eight buttered 1/3-cup muffin tin.

Ladle the milk and egg combination over the bread, dividing it evenly.

Let it stand for 10 minutes.

At this point the pudding can be covered and chilled for 8-10 hours.

Bake the puddings for 45 minutes or until they are golden and puffed.

Let the pudding cool for several minutes.

They will sink as they cool.

To remove them from the muffin tins, run a thin knife around the edges and lift them carefully.

Serve warm.

This updated Southern favorite serves 8 and is great party food because of its shape and surprising flavor.  Everyone will be begging for the recipe, just send them over to www.Cajungrocer.com for more Cajun recipes and discounted ingredients.