This Crab Cake and Etouffee Pasta came about a couple of weeks ago, when we were wanting some crawfish etouffee for supper.
We’ve been getting our fresh Louisiana crawfish from Calvin’s Bocage Market in Baton Rouge lately but they didn’t have any this particular Saturday afternoon.
They did have some fresh local blue crab meat, so we bought a pound of it instead (roughing it, as it were).
Continue reading “Crab Cake and Etouffee on Angel Hair Pasta”
Shrimp Norman is a Cajun Seafood dish prepared at one of our favorite local restaurants, Mike Anderson’s in Baton Rouge, Louisiana and also at the Mike Anderson’s location in Gonzales, Louisiana.
It is basically Fried Jumbo Shrimp with Crab Etouffee on top.
Without a recipe, we have recreated this scrumptious Cajun recipe for you.
Enjoy!
1 pound large or jumbo shrimp
Crab Etouffee (see recipe)
1/2 cup of corn flour ( or Fish and Shrimp Fry mix)
1/2 cup all-purpose flour
1 tablespoon Tony’s Creole Seasoning
1 tablespoon salt
Canola oil
1 egg
1/2 cup milk
Make Crab Etouffee according to recipe, but use less water or stock.
Etouffee should be a thick consistency.
Peel shrimp leaving the tail on.
Slice deep through the top of the shrimp to both de-vein the shrimp (take out the black vein) and butterfly it for frying.
Set aside in a bowl.
In a mixing bowl, prepare the shrimp fry mix by blending 1/2 cup corn flour, 1/2 cup all-purpose flour, salt and Tony’s Creole Seasoning.
In another small mixing bowl, crack the egg and stir in ½ cup milk. (This is the egg wash.)
Take each shrimp and coat in the egg wash.
Move shrimp to the shrimp fry mixture and coat with the corn flour mix.
Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger).
Place a clean platter.
Heat oil.
Fry shrimp a few at a time until golden brown or floating on top the oil.
Remove the shrimp to a paper towel lined platter to blot excess grease.
To serve, arrange 6-8 shrimp with tails up on a plate.
Spoon the crab etouffee over each of the tails or just place in the center.
Adding a small mound of white rice is optional.
To eat and enjoy, take a shrimp and scoop up a dollop of crab etouffee and take a big bite of some deliciously good groceries.
Crab Meat Etouffee alone or as a topping on Fried Jumbo Shrimp or Grilled Redfish – this dish gives me the warm and cozy feeling of comfort food.
On a Sunday after church, we whipped up this simple dish in a matter of 30 minutes.
No collection of Cajun recipes would be complete without Crab Meat Etouffee.
½ pound fresh crabmeat (claw or white)
¼ cup of flour
5 tablespoons butter
2 cups Cajun Trinity with minced garlic (or 1 bag of Seasoning Blend)
1 can (10 ounce) Rotel tomatoes
1 cup white rice
1 teaspoon Tony’s Creole Seasoning
Chopped green onions or parsley for garnish
To begin, in a medium saucepan – boil 2 cups water.
Add 1 cup rice. Stir.
Cover and turn down the heat to medium low (#3) for 20 minutes.
Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic.
Set aside in a bowl.
In the same skillet make a roux.
Melt 4 tablespoons butter on medium heat (#6).
Gradually add in ¼ cup of flour stirring constantly.
For an etouffee, continue to stir until golden brown caramel coloring.
Carefully add the Cajun Trinity back to the skillet.
Add Rotel tomatoes and 2 cups water.
Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.
Fold in the crab meat.
Season with 1 teaspoon of Tony’s Creole Seasoning.
Simmer another 10 minutes stirring occasionally.
Serve Crab Etouffee over rice in a deep plate.
Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.
Um Um that Crab Meat Etouffee is some good stuff cher!
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