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Pan Fried Louisiana Crab cakes

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Pan Fried Louisiana Crab Cakes

1 extra-large egg, beaten
1 tablespoon mayonnaise
Salt to taste
1/4 teaspoon ground black pepper
1/4 teaspoon curry powder
3 or 4 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1 pound fresh jumbo lump crabmeat
3 or 4 tablespoons dry bread crumbs
2 cups corn or peanut oil

Combine egg, mayonnaise and seasonings.
Add crabmeat and enough bread crumbs to absorb excess moisture.
Stir to blend well.
Mixture should be firm enough to hold together.
Adjust seasoning as desired.
Form crabmeat mixture into 8 patties.
Place on wax paper for about 20 minutes to dry slightly.

Pour oil into skillet to a depth of 1/2 inch and heat to 350 degrees F.
Fry crab cakes for about 3 to 4 minutes per side or until golden brown on both sides.
Do not crowd pan.
Fry in several batches, if necessary.
Drain on paper towel.

William Bohannon’s Creole Cream cheese

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William Bohannon’s Creole Cream Cheese

Posted by philocrates 5/15/02 6:37:04 pm

1/2 gallon skim milk
1 tablet rennet
1/2 cup whole buttermilk
1 1/4 cups nonfat dry milk
Pinch of cream of tartar

In a large microwave dish heat the milk to 170 degrees F (75 degrees C) and hold for 20 minutes, using the “Hold” function and the microwave probe attachment.
Immediately stir in the other ingredients to blend.
Cover with plastic wrap and let stand for 24 hours at room temperature.

Drain and discard liquid from the cheese clabber.

Line a colander with 2 layers of cheese cloth and turn cheese into colander.
Place colander over bowl for more draining.
Cover with plastic wrap and refrigerate for 36 hours.

Place finished cheese into bowl use as desired.
Keeps 2 weeks covered in the fridge.

Makes 12 ounces.

NOTES: The cheese only took 3 hours to make.

After the Rennet tablet (crushed well) was sprinkled in the slightly cooled milk mixture, it clabbered right away (about 1 1/2 hours).
I drained it in the colander then put it in the cheese cloth and wrung it dry carefully.
The cheese needed several wringings with rest in between for sufficient drainage.
The finished cheese resembles Feta crumble cheese but the flavor is like mild mascarpone.
I put it in the food processor on high speed until it was very smooth and creamy like mascarpone.
I freshened the taste with a few drops of lemon juice (store bought mascarpone contains citric acid).

The cheese was not quite a smooth as the commercially whipped kind but the flavor was very good.
This recipe is the closest thing to mascarpone that one can make at home with ease.
A little tinkering with the proportions should yield a very good clone.

Alligator Sauce piquante

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Alligator Sauce Piquante

This is a Cajun recipe which makes a thick stew which is traditionally served over rice.

3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice

Chop alligator meat into small strips; add a dollop of steak sauce, to coat.
Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown.
Remove meat; set aside.

Add remaining shortening and flour; mix well.
add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender.
Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water.
Cover and cook over medium heat for 30 minutes.

Stir in reserved alligator meat.
Cook 1 hour, or until meat is tender.
Add salt to taste.

Serve over cooked rice.

NOTE: Any fowl or seafood can be used in place of the alligator meat.

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