It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Copycat Commander's Palace Jumbo Lump Crabcakes
- add review
- #32626
Imagine yourself at The commander's Palace in New Orleans when you bite into these jumbo lump crabcakes. Easy to make at home with the taste of NOLA that they are famous for.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound jumbo lump crabmeat
1 small red onion, diced
1 large red bell pepper, seeded and diced
1/2 cup mayonnaise, more if needed
1/3 cup Creole mustard
2 teaspoons capers, drained and chopped
1/2 medium hard-cooked egg, diced
1 teaspoon grated horseradish
1 dash kosher salt
1 dash freshly ground pepper
1 teaspoon Creole seafood seasoning
2 tablespoons butter
directions
Carefully pick over the crab to remove any shell fragments. Try not to break up the crab.
Combine the onion, bell pepper, mayonnaise, mustard, capers, hard-boiled egg, horseradish, salt, pepper, and Creole seasoning in a bowl. Mix well. Add the crab and stir gently taking care not to break up the crab too much.
Form the crab mixture into evenly sized cakes (about 3 ounces in size) and place on waxed paper.
Heat a nonstick skillet over medium heat. Add half the butter. Add half of the crab cakes to the pan and cook for 1 1/2 minutes or until browned on the bottom. Very carefully turn the crab cakes over and cook until browned, about another 1 1/2 to 2 minutes. Carefully remove the cakes from skillet and place on a serving platter or plate. Repeat with the remaining butter and crab cakes.
Serve hot with desired condiments.
nutrition data
232 calories, 20 grams fat, 4 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more c - copy cat restaurant recipes
reviews & comments