BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC
Steps:
- Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
- In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.
STUFFED CRABS CARIBBEAN STYLE
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
- Remove from the heat and use the mixture to fill 4 to 8 clam shells.
- Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram
CREOLE RABBIT - LOUISIANA STYLE
A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .
Provided by Chef Shadows
Categories Rabbit
Time 10h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dry rabbit and place in bowl.
- Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
- Pour over rabbit, turning pieces to coat.
- Cover bowl and marinade overnight in refrigerator.
- Transfer rabbit and marinade to well-greased baking dish.
- Bake in preheated 450°F oven 1 hour.
- Combine remaining ingredients and pour over rabbit.
- Bake 30 to 45 minutes longer, until rabbit is fork-tender.
- Serve warm.
CAJUN-STYLE STUFFED RABBIT LEGS
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
- Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
- Meanwhile, heat oven to 450 degrees.
- Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
- Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
- Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
- To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 899 milligrams, Sugar 10 grams, TransFat 0 grams
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