Title: Blackened Louisiana Crabcakes
Categories: Shellfish Cake
Yield: 1 Servings

		Blackening, as a technique,
		Has thrown the spotlight on
		Louisiana cooking. In
		The early 1980's just about
		Every restaurant in America
		Had
		Blackened dish on its menu.
		This recipe is used
		Extensively as an appetizer
		At Lafitte's Landing
		[Folse's
		Wonderful restaurant in
		Donaldsonville, La.].

OR BLACKENED SEASONING: 1 tbsp sweet paprika 2 tsps salt 1/2 tsp cayenne pepper 1/2 tsp cracked black pepper 1 tbsp granulated garlic 1 tsp dried thyme Blend all of the above spices and package into a container for future use.

FOR CRABCAKES: 3 pounds jumbo lump crabmeat 2 pounds white fish 1 cup finely diced onions 1/2 cup finely diced celery 1/2 cup finely diced bell pepper 1/2 cup finely diced red bell pepper 2 tbsps finely diced garlic 1 cup finely diced green onions 3 whole eggs 3/4 cup heavy whipping cream 1/4 cup lemon juice 1/2 cup mayonnaise 1 cup seasoned Italian bread crumbs salt and cracked black pepper to taste 1/2 cup melted butter

In order to blacken, it is imperative that an outdoor propane burner and black iron skillet be used. The basic technique calls for the skillet to be "white hot". This may only be achieved on a very hot fire. In a food processor, blend fish into a fine paste. Remove from processor and place in a one gallon mixing bowl. Add onions, celery, bell peppers, garlic and green onions and blend well into fish mixture. Add eggs, whipping cream, lemon juice, and mayonnaise and combine well into mixture. Fold in lump crabmeat being careful not to break lumps, if possible. Sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. The mixture should not be too dry. Season to taste using salt and pepper. Form mixture into four ounce cakes approximately three inches in diameter. Once all cakes are formed, they may be frozen or made ready for the skillet. To blacken, dredge each crab cake in melted butter and coat generously with blackened seasoning. Place in white hot skillet being cautious of flare-up. Crabcakes should saute two minutes on each side. The blackening will be caused when the butter crystalizes on the hot skillet. Continue until all are done and serve with tartar sauce or brown butter.

From: BILL BIRNER from John Folse _The Evolution of Cajun & Creole Cuisine_.

From: Pat Stockett Date: 05-16-96 (05:41) The Computer Workshop (14) Cooking

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