Big Johns Nawlins Crab Food

BIG JOHN'S CLASSIC CRAB CAKES

Steps:

• In a large bowl, add all ingredients except flour and mix by hand until well combined.
• Melt butter to brown in pan over medium heat.
• Make 8 equally sized portions and form into cakes 2.
• 5" in diameter and 3/4" thick.
• Dust with flour.
• Fry cakes in butter over medium-high heat until golden brown on both sides.

BIG JOHN'S N'AWLINS CRAB

Steps:

• In a food processor, chop basil, garlic and walnuts.
• With it running, slowly add olive oil in a steady stream.
• Add cheeses, salt and pepper and pulse the mixer a couple times.
• Set aside.
• Dredge the crabs in butter and place in a hot skillet over medium heat.
• Add about 1/3 of the butter and sauté crabs about 2- 3 minutes per side.
• Season to taste with cajon seasoning while sautéing.
• Remove the crabs and place on warm platter, add all ingredients for Bordelaise together, including remaining butter and with the exception of the parsley, sauté 3-4 minutes, remove from heat and add parsley.
• Lay slices of french bread on the plates, cover with Bordelaise, add crabs, top with pesto and sprinkle with cajon seasoning.

DEBORAH'S LOUISIANA FRIED SPICY CABBAGE

Steps:

• Fry bacon until crisp and well browned.
• Add chopped onion and stir until limp.
• Add pepper flakes, cabbage, salt & pepper.
• Stirring well so that all the cabbage is coated.
• Cover and cook over low heat until cabbage is limp and tender.

CHEF JOHN'S CRAB RANGOON

Steps:

• Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
• Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
• Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
• Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

STUFFED CRABS (NEW ORLEANS)

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.