Title: Blackened Crab Cakes
Categories: Seafood
Yield: 1 Servings
| 2 | lb | Redfish |
| 1 | tb | Minced garlic |
| 1/4 | lb | Butter, at room temperature Juice of 1 lemon |
| 1 | lb | Claw crabmeat |
| 1/2 | | Green onion, chopped Prudhomme's Blackened Redfish Seasoning |
In a food processor, blend the redfish, garlic, butter and lemon juice to a
smooth paste. Transfer to a large mixing bowl. Add the crabmeat and green
onion. Fold the mixture until well blended. Form the mixture into 4 ounce
paties. Coat each side with Blackened Redfish Seasoning. Char in a white
hot cast iron skillet. Melted butter may be ladled on top or served on the
side with the lemon wedges. Yield: 12 crab cakes. [ The Legends of
Louisisna Cookbook; Sheila Ainbinder; Posted by Fred Peters.