![]() We returned home and proceeded to immerse ourselves (read: obsess) with Cajun and Creole cooking, It was through a Louisiana native chef and cookbook author, Donald Link, that we found this dynamic crab cake recipe. Our time in New Orleans last year was a definite button busting success of a food vacation, with one exception, Paul did not find the one perfect crab cake. Whenever we travel to a coastal area, Paul starts researching regional takes on crab cakes, a particular favorite of his. Louisiana is the home of many excellent things delicious foods, our good friend Jeff, and the inventor of these exquisite Cajun Crab Cakes with Jalapeno Remoulade. Allow to sit for 5 minutes, and pour off any pooled liquid.Combine all ingredients (mango, tomato, onion, cilantro, orange juice, lime juice, cumin and salt) in a large bowl and gently stir with to mix.Using a pot holder to avoid burning your hand, carefully remove from the fish dish from the oven and serve immediately garnished with mango salsa.After 1 minute, remove the pan from the stove and slide into the preheated oven (the rack should be in the top third of the oven). ![]() You will cook over high heat on the stove top for 1 minute.
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