With the holidays behind me, thought I should share some of the great menus and recipes we enjoyed during the busiest week in my kitchen!
For Christmas Eve I decided on a New Orleans theme...seafood of course. We started with spicy crab cakes (recipe below) on a bed of salad greens followed by an outstanding shrimp etouffee. While I cannot reprint Emeril's etouffee recipe, the link is below: it was excellent, easy and well worth making again and again. The recipe, as provided by the FoodNetwork, serves 10 so I cut the recipe in half for 4 of us and it was perfect! Here is the link for Emeril's Shrimp Etouffee
Dessert was the spiced rum carrot cake (which I had baked a week ago and froze) - the meal was served with a white burgundy wine.
Spicy Crab Cakes
2Tablespoons Olive Oil (for frying)
3/4 cup Bread Crumbs (last week's recipe)
1/4 cup almond flour
1/3 cup thinly sliced scallions
6-8oz crab meat (either fresh or high quality cannedwhite crab meat)
4oz diced pimentos
1 Tablespoon Dijon mustard
1Tablespoon lemon juice (use fresh squeezed)
1/4teaspoon salt
2 eggs
Combine bread crumbs, almond flour, crab meat and pimento in a bowl
Combine mustard, lemon juice, salt and eggs in another bowl
Add mustard blend to bread crumb/crab meat mixture.
Shape into 4 patties - sprinkle with bread crumbs, top and bottom.
Set in refrigerator for at least one hour.
Heat oil in fry pan over medium heat. Fry the crab cakes and serve over a small salad together with your favorite dressing or freshly squeezed lemon juice and a touch of olive oil!
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