The Best Cajun Crab Alfredo Recipe | Quick & Easy Dinner
Hi YouTube Babes! Today, I want to share with you a dish that’s close to my heart and bursting with flavor - my City Cajun Crab Alfredo. This is not just a meal; it’s a culinary journey that brings the zest of Cajun spices to the sophistication of a classic Alfredo.
???? The Dish: Imagine tender crab meat, sautéed to perfection, basking in a rich, creamy Alfredo sauce with a Cajun twist. The spice blend is amazing, a mix that brings both heat and depth without overpowering the delicate crab. Tossed with al dente fettuccine, every bite is a perfect balance of seafood, spice, and silky pasta.
???? The Inspiration: This dish is a tribute to my city’s love for bold flavors and seafood extravaganzas. I’ve taken the traditional Alfredo and given it a city-style makeover with a pinch of Cajun flair, representing the melting pot of cultures in our urban landscape.
???? Why You’ll Love It: If you’re a fan of seafood and love a bit of a kick in your pasta, this dish is for you. It’s creamy, it’s spicy, and the crab adds a level of luxury that turns a simple meal into a gourmet experience.
???? Pro Tip: Pair it with a glass of crisp white wine to elevate your dining experience. The acidity and fruitiness of the wine beautifully cut through the richness of the sauce.
The Recipe:Ingredients: • 8 oz fettuccine pasta • 2 tablespoons olive oil • 1 shallot, finely diced • 1 pound crab meat, (lump or backfin) • 1 tablespoon “City Cajun” seasoning (or similar Cajun seasoning) • 2 cloves garlic, minced • 1 cup heavy cream • 1/2 cup grated Parmesan cheese • 1/4 cup chopped parsley • Salt to taste • Slices of lemon for garnish • Garlic bread on the sideInstructions: 1. Cook the fettuccine pasta according to package instructions until al dente, drain, and set aside. 2. In a large skillet, heat olive oil over medium heat. Add the diced shallot and sauté until translucent and slightly golden, about 2-3 minutes. 3. Add the crab meat and “City Cajun” seasoning to the skillet with the shallots, and sauté until the crab is fully heated through, about 3-5 minutes. 4. Stir in the minced garlic and cook for another minute until fragrant. 5. Reduce the heat to low and pour in the heavy cream, stirring constantly until it begins to simmer. 6. Mix in the grated Parmesan cheese, stirring until the cheese is melted and the sauce has thickened. 7. Add the cooked fettuccine to the sauce, tossing to ensure the pasta is well-coated. 8. Season with salt to taste and add more “City Cajun” seasoning if desired for extra heat and flavor. 9. Garnish with chopped parsley and give everything a final gentle stir. 10. Serve hot, accompanied by slices of lemon and garlic bread on the side.
#neecynei #foodie #atlanta
Smoked Crab Dip with Sterling Caviar | Chef Eric Recipe
Rich, buttery, and decadent, this Smoked Crab Dip is one of my all-time favorite appetizers. The addition of rich, buttery, mildly sweet and salty Sterling Caviar celebrates the ocean & adds traditional elegance to this fun dish. Whichever route you choose, the informal cast iron presentation or the formal piped crostini, this recipe is sure to be a win! Please enjoy.
#kamadojoe #smokedcrabdip #appetizer
Smoked Crab Dip with Sterling Caviar
Single Batch (Recipe Video is a double batch)
1 chunk Pecan Wood
Crab Dip:
1 lb. Cream Cheese
½ lb. Crab Meat, lump
2 tsp. Worcestershire Sauce
4 cloves Garlic, minced fresh
3 Tbsp. Parmesan, grated
2 tsp. Lane's BBQ Q-Nami Rub
2 tsp. Sriracha
2 tsp. Lemon Juice, fresh
1 Tbsp. Chopped Parsley
Garnish:
¼ each French Baguette, ¼ inch bias slice and toasted
2 tsp. Chopped Parsley
10 g Sterling Royal Caviar
If serving in a cast iron vs piped on the crostini:
¼ Cup Parmesan, Grated for gratin topping
Method:
1. Stabilize your grill at 350 F, set up ½ direct and ½ indirect using 1 deflector shield. Position the grill grates at the highest setting. Once all of the charcoal is engaged and red coals are apparent, place the pecan wood chunk in the hottest section of the fire.
2. Place the cream cheese in a grill safe bowl, using a rubber spatula, spread the cream cheese around to increase the surface area and warm faster. Close the dome and smoke for 2 to 5 minutes. Then mix the cream cheese in the bowl and spread out again, close the dome and smoke for another 2 minutes.
3. Remove the bowl of smoked cream cheese and gently fold in the rest of the crab dip ingredients being sure not to break up the crab.
4. Transfer crab dip mixture to either a cast iron for Game Day Family style, transfer into a small to medium cast-iron pan, top the mixture with the ¼ cup of parmesan and return to the 350F grill for 8 minutes until top is slightly browned. Stab in crostini’s and garnish with caviar and parsley.
Or
5. Transfer smoked crab dip mixture to a piping bag with a large star tip and pipe onto crostini’s, transfer to a presentation plate and garnish with chopped parsley and caviar.
Where to Buy:
Sterling Royal Caviar:
Lane's BBQ Q-Nami Rub:
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Chicken Chesapeake & Cajun Blackened Chicken ~ Recipes
Chicken recipes
In this video, I re-create the winning recipe from my 10,000 subscriber contest, and in addition, I also create a Cajun Blackened chicken recipe that I was inspired to do after chatting with a few YouTubers. Both recipes are excellent and come highly recommended to try for yourself!
People are always interested and ask me where I bought the different things that I cook with, so for your convenience I've added some links to some of the things I used in this video, and all of them can be purchased through Amazon.com
You can also find Grill Dome accessories on Amazon.com by clicking this link:
I've been asked about the knife I'm using in this video and other videos.
You can buy a 22.5 Weber One Touch Gold grill, identical to the one I'm using in this video from Amazon.com by clicking this link
I've also had people ask about the grate system I'm using on my 22.5 inch Weber Kettle grill. You can find the Craycort system on Amazon.com by clicking on this link:
Please go over to the Mojoe Outfitters and check out the Mojoe Griddle at
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Ingredients
FOR CAJUN BLACKENED CHICKEN
Butter 1 Tablespoon
Chicken breasts 4
Blackened seasoning 2 Tablespoon
Cream cheese 8 Ounce (At room temperature)
Chopped onion 1⁄3 Cup (5.33 tbs)
Chopped parsley 1 1⁄2 Tablespoon
Jumbo lump crab meat 1⁄2 Pound
Backfin crab meat 1⁄4 Pound
Cajun seasoning 1 Tablespoon (Frog Bone)
FOR CHESAPEAKE CHICKEN
Chicken breasts 4
Egg 1
Cajun sauce 1 Teaspoon
Worcestershire 1⁄4 Teaspoon
Lemon juice 1⁄4 Cup (4 tbs)
Mayonnaise 1⁄4 Cup (4 tbs)
Dijon mustard 1⁄2 Tablespoon
Old bay seasoning 2 Tablespoon
Chopped parsley 1⁄4 Cup (4 tbs)
Jumbo lump crab meat 1⁄2 Cup (8 tbs)
Backfin crab meat 3⁄4 Cup (12 tbs)
Butter cracker crumbs 1⁄4 Cup (4 tbs)
Ham slices 4
FOR CRAWFISH SAUCE
Butter 6 Ounce
Craw fish 1 Pound
Heavy cream 3⁄4 Cup (12 tbs)
Brandy 1 Tablespoon
White pepper 1⁄4 Teaspoon
Black pepper To Taste
Cayenne 1 Pinch
Salt 1 Teaspoon
Directions
GETTING READY
1. Mix together cream cheese, onion, lump crab meat, backfin crab meat, cajun seasoning and parsley together. Set the cajun filling aside.
2. Prepare the filling by mixing together egg, cajun sauce, worcestershire sauce, lemon juice, mayonnaise, dijon mustard old bay seasoning, lump crabmeat, backfin crab meat and butter cracker crumbs together to make filing for chesapeake chicken.
3. Preheat the grill dome to 275 F.
MAKING
3. Heat butter in a pan. Saute crawfish in the butter. Add cream and brandy and mix that in.
4. Season with white pepper, black pepper, cayenne pepper and salt. Mix it through. Cover the pan with aluminium foil and let the sauce simmer for 30 minutes on low heat.
4. Add water and mix it well. Sprinkle all purpose flour and blend that in to thicken the sauce.
5. Stuff the chicken with chicken chesapeak filling. Season with old bay seasoning. Wrap the chicken in ham slices, place them on the tray and let it cook in the grill dome until the meat reaches the desired temperature.
6. Stuff the other 4 chicken with cajun stuffing and season the chicken with blackened seasoning.
7. Heat butter on mojoe griddle and place the cajun stuffed chicken on the griddle.
8. Cook until the chicken starts blackening on both sides. Transfer the chicken to the baking dish and let it smoke until it reaches the desired temperature.
SERVING
9. Top the cajun chicken with the crawfish sauce and serve the chesapeake chicken as it is. Enjoy!
Things You Will Need
Oven
Baking Tray
Recipe Summary
Difficulty Level: Medium
Ingredient: Chicken Breast
Course: Main Dish
Cuisine: American
Method: Smoking
Channel: BBQnGrill
Taste: Savory
Restriction: High Protein
Servings: 8
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Music courtesy of Audio Network
Grill Dome & MoJoe Griddle provided this product for review purpose at no charge and without stipulation, nor has Smoky Ribs received any compensation for using their products.
EASY GOURMET MEAL | CRAB & SPINACH STUFFED SALMON
Hey babes! Many of you asked, so here it is! Today I’m going to share with y’all how I make my Crab & Spinach Stuffed Salmon. So sit back, relax & enjoy the show. Don’t forget to like, comment & subscribe. Let me know if you have any special video requests! XOXO Ren
Ingredients:
Salmon -
Whole Salmon
Garlic butter
Minced garlic
Lemon juice
Olive oil
Cherry or sun-dried tomatoes
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder, 14 spice seasoning & rosemary
Salmon filing -
Cream cheese
Sautéed spinach (olive oil, garlic, salt, pepper, lemon pepper)
Crabmeat
Garlic
Lemon juice
Mozzarella & Parmesan cheese
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder & rosemary
Alfredo sauce -
Butter
Garlic butter
Heavy whipping cream
Garlic
Lemon juice
Mozzarella & Parmesan cheese
Dry seasonings: black pepper, lemon pepper, salt, onion powder, garlic powder, rosemary
& oregano
Instagram: @allhailren @lashed.by.ren
Crab Cake From Scratch
Chef Frank shows you how to make a delicious Maryland style crab cake from scratch.
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/4 c. plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat. Obviously, you should skip this step if you are using meat you've picked yourself.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Bake in air fryer 400 degrees 5-7 minutes.
VOSTEED Hackney
Crab Cakes - Part 1
This formula is guaranteed to satisfy. They can be made in different sizes to be used as hors d' oeuvres, appetizers or main dishes. Many different sauces or mayonnaise's can be used with them. They work well when served alone or as part of different combinations like Surf & Turf, etc...