Crab and Shrimp Balls | With Cajun Cream Sauce
16 oz jumbo lump crap
1/2 pound cooked and chopper shrimp
2.5 tbsp mayo
1 egg
1 tsp dijon mustard
1 tbsp parsley
2 tsp old bay
2 tsp garlic powder
2 tsp onion powder
1 tsp shrimp bouillon
3/4 cup crushed crackers
Cajun Cream Sauce
1 cup heavy cream
2 tbsp chopped garlic
1 tsp cajun seasoning
1 tsp old bay
1 tsp onion powder
1 tsp smoked paprika
1 tsp parsley
1/4 cup Parmesan cheese
Cajun Lobster Rolls in Everyday Grand cookbook/ Grab now! https://grandbaby-cakes.com/everydaygrand/
Grab the full recipe here:
What's a Cajun cake?? Crazy, tasty creation for Mardi Gras | SA Live | KSAT 12
Created by Rhonda Hollon, owner of Cakes Couture, the Cajun cake features boudain, cheese, crawfish and a savory beer cheese sauce. Watch the video to learn how to make it.
Old Fashion Cajun Cake
A great dessert anytime. We used this for our Cajun Cooking Class April 22, 2020
KING 5 NEWS’ NEW DAY NORTHWEST: SALMON CAJUN CAKES WITH CHEF JO SOEUNG
As seen on New Day Northwest KING-TV Ch.5
Cajun Salmon Cakes
1 cup (237 ml) water
1 lb (455 grams) salmon
1/2 cup ( grams) chopped red onion
4 tablespoons (70 ml) olive oil, divided
1 tablespoon chopped fresh cilantro
1 tablespoon Cajun Seasoning
1 tablespoon chopped fresh basil
1/2 teaspoon salt
Zest of 1 lemon
1 dash liquid smoke
1 large egg, lightly beaten
1 cup (45 grams) panko bread crumbs
1 teaspoon salt
1/2 teaspoon ground pepper
Cilantro-Lime Aioli
1/2 cup (113 grams)mayonnaise
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon Roasted Garlic paste
1 teaspoon fresh chopped cilantro
1/2 teaspoon salt
To assemble the sliders:
Slider Buns
Butter leaf Lettuce
Tomatoes, thinly sliced
TO MAKE THE SALMON CAKES:
Place the salmon in a medium skillet and add water. Sprinkle salmon with salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes until just cooked all the way through. Let cool slightly. Use a fork to gently flake the salmon into a medium bowl. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onions and cook until tender and translucent, about 5 minutes. Add onions to the salmon, along with 1 tablespoon olive oil, the cilantro, basil, cajun seasoning, salt, lemon zest, liquid smoke, egg and bread crumbs. Mix until just combined. Heat the remaining 2 tablespoons olive oil in the skillet over medium high heat. Spoon the salmon mixture in mounds into the hot skillet (an ice cream scoops works great) and flatten into disks. Cook until brown, about 3-4 minutes, then flip and cook on the other side. Transfer to a paper towel lined plate.
TO MAKE THE CILANTRO-LIME AIOLI:
In a bowl whisk together the mayonnaise, lime juice, lime zest, basil, roasted garlic paste, cilantro and salt.
TO ASSEMBLE THE SLIDERS:
Spread the aioli onto the buns, then top with a salmon cake, butter leaf lettuce and tomatoes. Serve immediately.
Note: Salmon cakes can be made up to 3 days ahead. Reheat in a greased skillet.
Boudin King Cake Recipe (Louisiana Cajun Cooking) feat Hot 8 Brass Band
As opposed to the more famous flavors of king cake in Louisiana, this one is actually spicy, sweet, and savory. Other popular flavors, like cinnamon, cream cheese, praline, Bavarian cream, and all the fruit flavors, lean into the sweet side and usually have a base of cinnamon. This kind cake replaces the cinnamon with boudin and the typical icing topping with spicy or mild) pepper jelly, bacon bits, and green onions. Not only is it beautiful, but it is also delicious, and, not to mention, a great break after a Mardi Gras season full of sweet king cakes. C'est bon!
I make my own pepper jelly, but any will do. Tabasco is the most widely available, but make sure the pepper jelly is one you like before you smother the king cake in it.
This week's featured artist is Hot 8 Brass Band which is one of my favorite New Orleans bands. They have already been featured before (Sexual Healing) and will certainly featured again.
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