Tag: crabmeat

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Crab Caps

Cajun French:  la patate (la pa-tat) – potato

 

Fresh lump crabmeat is an advantage of living in south Louisiana and we enjoy it whenever we are able.  We purchased a pound of lump crabmeat this past Saturday from the Outlaw Katfish Company at the Red Stick Farmers Market.  Not wanting to freeze the crab we have been enjoying it in various ways.  Also having fresh mushrooms we decided to stuff the mushroom caps and serve them with pasta.  The Zapp’s Potato Chips adds a crunch and kick to the caps.

Mais C’est Bon!

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Crab Omelet

Cajun French: l’omlette d’oeuf (l’om-let d’uf) – egg omelet

 

There is nothing like fresh crabmeat from a farmers market. We are lucky to have a weekly vendor, Outlaw Katfish Kompany, selling fresh crabs, crabmeat, and wild caught catfish. The taste is beyond description except to say all of these products melt in your mouth and have a sweetness to the taste. This past Saturday we purchase a pound of fresh claw crabmeat. Not wanting to freeze it, we have been using the crab in various ways. This morning was crab and eggs and this simple dish was breakfast stepped up a notch.

Mais C’est Bon!

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Louisiana Seafood Crowning Stuffed Portabella Mushrooms

Cajun French: Louisiane (Loo-ee-zee-on) – Louisiana

 

Valentine’s Day Dinner

Romantically speaking, oysters say it all. Combine fresh Louisiana oysters with fresh Louisiana shrimp and crab and romance is in the air. We paired this trio with a stuffed portabella mushroom that will leave your taste buds sizzling. Light candles, chill your favorite wine, grab your honey and you will have a night in paradise.

Mais C’est Bon!

Enjoy!! Continue reading “Louisiana Seafood Crowning Stuffed Portabella Mushrooms”

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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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Third Day of Christmas – 3 Stuffed Shrimp

Cajun French: bourrer (boor-ā) – to stuff

 

On the third day of Christmas, my true love gave to me three stuffed shrimp.

Shrimp are a staple in the Cajun diet and we eat them in various ways at least three times a week. Stuffed shrimp is a favorite of ours and our recipe is baked not fried. We do not put any coating on them and use more crab than bread for our stuffing.

Enjoy our Third Day of Christmas recipe.

Mais C’est Bon!

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Crabmeat and Pasta

Cajun French:  l’ail (l’a-ee)  –  garlic

 

Having crabmeat and greens in the frig and needing to use them, we decided to put them together and serve with pasta and lots of garlic.  This dish will make everyone smile and go back for seconds and thirds.  The dish could be turned into a casserole and would be great for a pot luck.

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!

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Simple Combinations – Crabmeat and Tomato Salad

Cajun French: la crabe (la krab) – crab

 

Lunch time with simple combinations.

There is nothing better than fresh lump crabmeat and fresh tomatoes. Having both in the refrigerator, we decided on a Remoulade salad for lunch. The salad was refreshing on a hot summer day. All ingredients were chilled, crisp and full of flavor.

The salad became another simple combination.

Mais C’est Bon!

Enjoy!!

Continue reading “Simple Combinations – Crabmeat and Tomato Salad”

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