#Ernie hall
The Crab Trap
Just The Cook
The Crab Trap
The Crab Trap is the perfect Valentines Day meal as Crab meat is naturally sweet and a little known aphrodisiac! The meal itself is lite but layered in flavors.
The Bolillo roll traps all of the flavors into one bite as you enjoy the sweet with the slight heat of the Mango Salsa, the beautifully sweet Crab and the finishing flavor of the Blue Agave in the Cilantro Slaw.
Ingredients
- Crab Ingredients:
2 Eggs, lightly whisked
2 Tbls Mustard
5 Tbls Mayo*
4 Tsp Worcestershire
2 Tbls Cilantro, chopped
2 Tsp Paprika
1/8 Tsp Cayenne
1/8 Tsp Salt
1/8 Tsp Tellecherry Pepper
10 Ritz Crackers, crushed
1 Lb Lump Crab Meat, pick through for shells
Package of Bolillo Rolls**
Instructions
Combine the first eight ingredients together in a glass bowl, stir thoroughly.
Using a fork, add the crushed Ritz crackers and stir to combine.
Add 1 lb of lump Crab meat, use your hand or a rubber spatula to carefully
mix the Crab into the mixture. Try not to over blend so that the Crab will not fall apart.
Cover and Refrigerate for up to two days.
*You can substitute plain Yogurt for mayonnaise.
** Bolillo Rolls are a savory Mexican roll, If you substitute try using a soft buttery roll.
Preheat your over to 375 degrees. Using an Ice cream scooper, scoop out the desired
amount of Crab cakes. Shape and place the Crab onto a cookie sheet, place the cookie
sheet into the pre-heated oven for 13 minutes.
To plate, slice the Bolillo roll open but not completely in half. Spoon the Cilantro slaw onto the bottom of the bun. Place the cooked Crab on top of the slaw and then top the Crab with Mango Salsa, Mangia!
Notes
Cilantro Slaw
8oz Shredded Slaw
1 Tbls Mayo*
2 Tbls Cilantro, chopped
2 Tbls Blue Agave, drizzled onto mixture
Salt and Pepper as desired. Mix the Cilantro Slaw ingredients together and toss.
Refrigerate until needed.
Mango Salsa
6 Tbls Mango, Cubed
3 Tbls Roasted Red Pepper, Cubed
2 Tbls Cilantro, Chopped
1/2 Tsp Sriracha
2 Tbls Mae Ploy Sweet Thai Chili Sauce Mix the Mango Salsa ingredients together and toss.
Refrigerate until needed.
8oz Shredded Slaw
1 Tbls Mayo*
2 Tbls Cilantro, chopped
2 Tbls Blue Agave, drizzled onto mixture
Salt and Pepper as desired. Mix the Cilantro Slaw ingredients together and toss.
Refrigerate until needed.
Mango Salsa
6 Tbls Mango, Cubed
3 Tbls Roasted Red Pepper, Cubed
2 Tbls Cilantro, Chopped
1/2 Tsp Sriracha
2 Tbls Mae Ploy Sweet Thai Chili Sauce Mix the Mango Salsa ingredients together and toss.
Refrigerate until needed.
Andouille Hash
Just The Cook
Andouille Hash
Andouille Hash
The answer to making great hash is to keep the flavors balanced and not to overcook the ingredients! Over cooked hash tastes like, one flavor hash, all of the great flavors kind of get lost, muddled together. With each bite you can taste the freshness of each ingredient. It’s breakfast in a bowl, it’s a great side item for that Ribeye Steak, It’s Andouille Hash! For this recipe I like to use Golden Potatoes, Reds will do but don’t use a baking Potato. It will take forever to cook and it will taste grainy. Feel free to play with your food, if you like more Andouille add a little more, just don’t go over board or that one flavor hash will come back!
Ingredients
Ingredients:
- 1 lg Golden Potato Skin on medium dice
- ½ Cup Vidalia Onion large chop
- 1 Garlic Clove Minced
- ½ Cup Andouille Sausage medium dice
- 1 Slice of Bacon Small chop
- 1 Serrano Pepper without cleaning the pepper, cut about 12 thin slices.
- They should look like little green wheels when you’re done
- 2 Lg Eggs whisked
- 1 Tbls Unsalted Butter
- 2 Tsp Vegetable Oil
- Salt
- Tellicherry Pepper
- 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning
- 1 Tsp Herb de Province
Instructions
- Instructions:
- In a large skillet over medium heat add the 2 tsp of Vegetable Oil. Once the skillet is warm add the diced Potatoes. Add Salt and Pepper and toss to coat the potatoes in the oil. You will be tempted to increase the heat, just don’t do it. If you increase the heat the outside of the Potato will look cooked but the inside will remain raw. Every two minutes or so give the Potatoes a toss. Notice that the white color of the Potato is slightly looking translucent. Of course, the next stage is browning however if the heat was too high you would not see that change.
- Test the doneness of the Potato with a fork or a spoon. Does it cut in half with just a little resistance? If yours are still tough then continue to cook. If your Potatoes are “Fork Tender” then it is time to add all of the ingredients, except the whisked Eggs, but including 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning. Toss the ingredients to blend and continue to cook. Continue to toss and cook the ingredients for about 5 minutes. Keep an eye on the chopped-up Bacon, this is a very good indicator. You want the bacon cook but NOT be crispy. If the Bacon is crispy then you will have one flavor hash. At the end of five minutes pour the whisked egg over the hash and stir. Stir to incorporate the Egg and to ensure that it cooks through.
- Once the Eggs are cooked through then it is time to plate! Notice that the Potatoes are not burnt and not raw. You will also notice that all of the flavors are present and blend well together. Manjia!
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