CRAB CAKE RECIPE: (SUBSCRIBE😀💜)

1 16oz container of Premium Lump Crab Meat
1 tbsp Pimentos
1 tbsp Green bell pepper
1 tbsp Hellmans mayonnaise
1 tsp Tonys creole seasoning
1 tsp Lawrys season salt
8 Club crackers
1 tbsp Flour
1 tsp Hot sauce-Texas Pete
1 egg
1/2 tsp Old bay 1/2 tsp blackened seasoning
1/2 tsp Seafood seasoning by Chef Paul Seafood Seasoning

Cooked in vegetable oil or choice of oil
Fresh or Dried Parsley for topping.

LEMON BUTTER CAPER SAUCE:

1 tbsp of Capers with a little juice
1 Stick of unsalted butter
2 tbsp Fresh Squeezed lemon juice
1/2 tsp Parsley
1/2 tsp salt
1/2 white pepper
1  1/2 tbsp White cooking wine
1 tbsp Heavy Cream
Season to taste!

CRAB CAKE INSTRUCTIONS:
Mix all ingredients in a boil and fold gently to keep lump crab meat intact. Once combined take an ice cream scoop to make balls. You can create your own shape onto saran wrap. You should allow crab cake to get firm in the freezer for at least 3 hours. If you are cooking immediately add Panko breadcrumbs and saute.

LEMON SAUCE INSTRUCTIONS: Mix all ingredients in a separate sauce pan and simmer for 3-5 minutes.  If you like a thicker sauce add 1 tsp of cornstarch with cool water to make a slurry for thickening.

CRISPY POTATO STRAWS INSTRUCTIONS:
2 Yukon gold or russet potatoes
Cooking oil to fry
Seasonings(Salt, Pepper, & Creole)
• wash and peel potatoes and remove any dark spots.
• Using a mandoline slicer fitted with the julienne blade,  slice potatoes into matchsticks.
• Place sliced potatoes in a large bowl of ice water for 10 minutes.
• Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. Pat the potatoes dry or use a salad spinner, if available. The dryer the potatoes, the less excess splattering there will be.
• The next step is crucial to not having a disaster (or fire) in your kitchen. Do NOT add too many potatoes at one time.
• Once oil is 350F, place dried potatoes (1-cup at a time) in the oil and stir to separate them. Adjust temperature to keep it as close to 350F as possible.
• Fry 2 1/2 – 3 1/2 minutes or until dark golden brown – watch closely and stir often..
• Transfer cooked potatoes with a slotted spoon to a paper-towel covered surface and season with salt and black pepper. If desired, add other spices or seasonings at this time.
• Repeat process until all potatoes are fried.
• Allow potatoes to cool completely, then store in an airtight container. The potatoes will stay crispy and crunchy at least 3 days and probably more.
ENJOY🍽💜😀

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