Calypso Restaurant: Stuffed Shrimp, Crab Cakes, Plantains and Baked Potato
Calypso Restaurant Recipe
Makes 4 servings
1/4 cup chopped scallions
1/2 cup fresh chopped parsley
1/2 cup diced red bell pepper
1/4 cup panko bread crumbs
1 (12 oz.) can jumbo lump crabmeat, picked over
2 tablespoons mayonnaise
3/4 teaspoon Zatarain's Creole mustard
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ounces clarified butter or butter blend, for cooking
Combine scallions, parsley, red peppers, bread crumbs and crab meat. Toss gently to avoid breaking up crab. In a small bowl, mix mayonnaise, mustards, salt and pepper. Combine gently with crab mixture. Divide into 4 portions and form into small cakes. Crab cakes can be frozen at this point.
Heat a saute pan over medium-high heat. Add clarified butter. Add crab cakes two at a time and saute for 2 to 3 minutes on each side or until dark golden brown. Remove from pan and serve with Remoulade sauce on the side.