Stinkys Stew With Memas Pressed Crab Po Boy Recipes

Steps:

• For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve.
• For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls.
• For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.

Steps:

• Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
• Preheat oven to 375 degrees F.
• In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
• In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
• Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
• In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
• Yields: 2 cups
• Prep Time: 5 minutes
• Inactive Prep Time: about 1 hour
• Ease of preparation: easy

Steps:

• Crab Meat stuffing:.
• Combine crab meat, onions, bell pepper, celery, salt, pepper, and cayenne pepper.
• Mix together mayonnaise, mustard, and lemon juice. Combine with crab meat mixture.
• Add bread crumbs, mix well.
• Chill in refrigerator until ready to cook.
• Remoulade sauce:.
• Mix Creole mustard, ketchup, mayonnaise, cayenne, oil, green onions, and parsley. Salt and pepper to taste.
• Chill in refrigerator until ready to cook.
• Tilapia, cooking directions:.
• Season both sides of the fish with salt and pepper.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side.
• Crab meat Stuffing, cooking directions:.
• Divide crag meat stuffing into 4 equal portions and roll into a 'sausage link' type roll.
• Heat a small amount of oil (2 - 4 tablespoons) on med high heat. Cook 3 - 5 minutes per side, until well browned.
• Sandwich assembly:.
• Split each 8 inch long portion of French bread 3/4 through along the length (hot dog bun style). Spread both sides with the Remoulade sauce. Garnish one side with thin sliced tomatoes and the other side with thin sliced red onions and shredded lettuce. Place tilapia fillet in the middle of the bread and place crab meat stuffing on top the tilapia.
• Serve with slaw and fries.

Steps:

• Remove all traces of mud from crabs.
• Pull off back shell and innards.
• Set a 10 quart pot on the burner.
• Lay 4 strips of bacon on the bottom of the pan and fry.
• Set aside bacon.
• To the bacon grease add 2 tablespoons of flour.
• Brown the flour in the grease, then add 1 quart of water to the pot. Add the diced onion, the cleaned crabs, and the salt and pepper.
• Cook over medium heat for 25 minutes, then add potatoes.
• When potatoes are cooked through, remove the stew from the heat and serve hot. For hearty crab eaters, allow 4 crabs per serving.