Cajun French: la crabe (la krab) – crab
While reading about Sandy’s RV search in her blog, Food and Fond Memories, she also talked about having a crab, shrimp and avocado stack from Bahama Breeze. Ok, my mouth was watering and I wanted a stack. Fast forward to the Red Stick Farmers Market and my mouth still watering. We chose items to make our stack local: crab, shrimp, persimmons, and greens. Thanks Sandy!
Mais C’est Bon!
Enjoy!!
Ingredients:
Greens
- 4 cups mixed greens: Mon Jardin Farm and Oaklawn Organics
Combine greens and set aside
Persimmon Dressing
- ½ cup Italian Dressing
- 1 Tbl Mayonnaise
- 1Tbl Pepper Jelly: Cynthia Babin’s Pepper Jelly
- 2 Tbl Persimmon, finely chopped: Chenier Farms
Combine ingredients and mix well with whisk, set aside.
Crab
- 2 soft shell crabs: Outlaw Katfish Kompany
- 2 Tbl Flour
- 2 Tbl Cornmeal
- 1 Tbl Cornstarch
- 2 tsp Cajun Seasoning
- ½ cup olive oil
Clean soft shell crab and dry with towels.
Combine flour, cornmeal, cornstarch, and Cajun seasoning; mix well.
Coat soft shell crab with above mixture.
In a heavy skillet, heat olive oil to medium high.
Cook soft shell crab 2-3 min on each side.
Remove and drain on paper towels.
Crabmeat
- ¼ – ½ cup lump crabmeat: Outlaw Katfish Kompany
Make sure there are no shells in the crabmeat, then set aside.
Shrimp
- 16 med shrimp with tails: Anna Marie Seafood
- ½ sm red bell pepper, sliced: Glaser Family Farm
- 1-2 Tbl olive oil
- Cayenne pepper
- Paprika: Papa Tom’s
- Salt
In a heavy skillet, heat olive oil to medium.
Sauté red bell pepper for 1 minute, push to side of skillet.
Place shrimp in skillet.
Season to taste with cayenne pepper, paprika and salt.
Cook until pink then turn on other side.
Season with paprika and cook until pink.
Turn off heat and let shrimp sit in skillet.
Plate
Split greens between two plates, season to taste.
Spoon a small amount of dressing over greens.
Place soft shell crab on top of greens.
Spoon dressing over crab.
Place shrimp on top of crab – we used four shrimp on each plate.
Spoon dressing over shrimp.
Garnish with lump crabmeat and red bell pepper.
Use the amount of dressing to your liking.
