From the Bayou to the World – Seafood Patties 06-25

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Seafood Cakes

While seafood cakes (crab, shrimp, fish, etc.) are not uniquely Cajun, the ingredients we use, and how we cook them, make these little pillows of deliciousness an unmistakable part of Cajun cuisine. 

Each of these recipes uses fresh breadcrumbs as an ingredient.  This not only acts as a binder but also adds another layer of incredible flavor.

Fresh breadcrumbs are simply made by breaking a French bread into pieces and processing them in a food processor until finely ground.

Note: Start by adding just enough bread pieces to cover the bottom of the bowl, then add more once those are processed.  Frech bread can clump and bind the blade which could cause damage to your food processor. 

Crab Cakes

The right balance of mayonnaise and breadcrumbs is crucial to the texture being luxuriously rich but not falling apart.

Yield: About 5 – 4 ounce cakes

Ingredients:

  • 1 lb Louisiana lump crab meat
  • 2 large Eggs 
  • 1-1½ tablespoons Mayonnaise
  • 1 tablespoon Fresh lemon juice
  • 2 teaspoons Yellow mustard (optional)
  • 1 cup Fresh breadcrumbs
  • 1 quart Oil for frying
  • 1 cup All-purpose flour
  • 1 cup Milk
  • 3 cups Panko breadcrumbs
  • 6 tablespoons Louisiana Love Seasoning Blends

Method:

  1. Place crab meat in a large plate and pick through making sure to remove any shell pieces.
  2. In a large bowl add 1 egg and beat.
  3. Add crab meat, 1 tablespoon of mayonnaise, lemon juice, and yellow mustard (if using).
  4. Using your just washed hands, gently mix ingredients until combined. 
  5. If mixture seems too dry, add additional mayonnaise.
  6. Add ½ of the breadcrumbs, combine, and let sit for 2-3 minutes.
  7. Note: The mixture should just hold together when formed into a patty. Add breadcrumbs a tablespoon at a time to reach the right consistency.
  8. Add 2 tablespoons of Louisiana Love Seasoning blends and mix to combine.  Cook a small piece and adjust seasoning as desired.
  9. Over medium-high heat, place a 10 inch skillet, add oil, and heat until 375º.
  10. Place the flour on a plate and mix in one tablespoon of Louisiana Love. 
  11. In a suitable bowl, add milk, one egg, and one tablespoon of Louisiana Love.  Whisk well to combine.
  12. Place the Panko on a plate, add 2 tablespoons of Louisiana Love and combine.
  13. Form crab mixture into 5, 4-ounce patties, dust with flour, then coat in egg mixture, then in Panko.
  14. Carefully place in heated oil until browned, about 2 minutes, then turn and fry for another 2 minutes.
  15. Remove to a wire rack, or paper towel lined tray.

Using other seafood proteins:

The ingredients and methods are the same for shrimp, or fish except that they need to be processed.

Mayonnaise can be left out but if using a very lean fish such as bass or perch, then it will benefit from the fat.

Place shrimp or fish in a food processor and pulse until a lumpy paste is formed, then follow steps 2-15.

World’s Best Tartar Sauce:

Ingredients:

  • 8 ounces Cream Cheese (softened)
  • ½ cup Mayonnaise
  • 1 large Fresh lemon (juiced)
  • 2 tablespoons Dill relish
  • ¼ cup Red onion (finely chopped)
  • 2 tablespoons Louisiana Love Seasoning Blends, or to taste

Method:

Combine all ingredients in a suitable bowl and refrigerate covered for at least 2 hours. 

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