Tag: cayenne pepper

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Crab Dressing

Cajun French: la pince (la pains) – claw

 

Fresh claw crabmeat was one of our purchases at the Red Stick Farmers Market this week. Once home, we knew we had to use some of the crabmeat immediately. The crabmeat is from the Outlaw Katfish Kompany and just like their catfish; the crabmeat is sweet and melts in your mouth. With John’s creativity on overload, a crab dressing was in order. This dressing would be excellent not only on a salad, yet on fish or steak.

Mais C’est Bon!

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Flounder Cakes with Citrus Sauce

Cajun French: le limon (lu lee-mon) – lemon

 

What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.

Mais C’est Bon!

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Thanksgiving Stuffed Flounder

Cajun French: le plie (lu plee) – flounder

 

Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.

Mais C’est Bon!

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Crab and Shrimp Persimmon Stacker

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!! Continue reading “Crab and Shrimp Persimmon Stacker”

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