Big Johns Nawlins Crab Recipes

Steps:

• In a large bowl, add all ingredients except flour and mix by hand until well combined.
• Melt butter to brown in pan over medium heat.
• Make 8 equally sized portions and form into cakes 2.
• 5" in diameter and 3/4" thick.
• Dust with flour.
• Fry cakes in butter over medium-high heat until golden brown on both sides.

Steps:

• Pat outside if fish with paper towel to remove extra moisture.
• In shallow dish, combine all dry ingredients except flour.
• Dip fish in buttermilk, shake off excess buttermilk and coat with flour.
• Dip again in buttermilk, then coat with cornmeal mixture.
• In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot.
• Fry fish about 5 minutes per side, depending on thickness, or until fish will flake away with a fork.

Steps:

• Combine sugar, pepper, soy & fish sauces then set aside.
• Warm oils in a large frying pan over medium heat.
• Lightly saute garlic and green onion.
• Add rice and mix thoroughly to separate.
• Add egg, mix until it's cooked and evenly dispersed.
• Mix in crab meat, making sure it is broken up and mixed well.
• Add sauce combination and mix well.
• Serve immediately.

Steps:

• Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
• Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
• Preheat oven to 325 degrees.
• In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
• Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
• Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
• Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
• Optional garnish: sprinkle with pepper and add a little parsley.

Steps:

• In a food processor, chop basil, garlic and walnuts.
• With it running, slowly add olive oil in a steady stream.
• Add cheeses, salt and pepper and pulse the mixer a couple times.
• Set aside.
• Dredge the crabs in butter and place in a hot skillet over medium heat.
• Add about 1/3 of the butter and sauté crabs about 2- 3 minutes per side.
• Season to taste with cajon seasoning while sautéing.
• Remove the crabs and place on warm platter, add all ingredients for Bordelaise together, including remaining butter and with the exception of the parsley, sauté 3-4 minutes, remove from heat and add parsley.
• Lay slices of french bread on the plates, cover with Bordelaise, add crabs, top with pesto and sprinkle with cajon seasoning.