Arnaud’s Restaurant
813 Rue Bienville | New Orleans, La 70112 | 504-523-5433
arnaudsrestaurant.com

Creole Crabcakes

Serves 4 as entree (Makes a wonderful stuffing for shrimp or mushrooms.)

1 pound lump crabmeat, all bits of shell and cartilage carefully removed
1 tablespoon Creole mustard
1 egg
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1/2 small red onion, finely diced
1 green pepper, seeds removed, finely diced (or use 1/3 red, 1/3 yellow and 1/3 green)
1 tsp finely chopped fresh cilantro
1 cup fine breadcrumbs
1 tsp. salt
1/2 tsp black pepper
1/2 cup olive oil
1-1/2 cups Creole sauce
1/4 cup lemon butter sauce, room-temp.
fresh basil sprigs for garnish

Preheat oven to 375°

1. In a large bowl, whisk together the Creole mustard, egg, mayonnaise and lemon juice until well blended. Add the onions, peppers and cilantro and mix well. Mix the salt and pepper into the breadcrumbs, then add gently with the crabmeat.
2. Portion the crabmeat mixture into 16 round cakes about 2 inches high and 2 inches wide. Dredge in breadcrumbs to coat lightly.
3. Line a sheet pan with parchment and dust lightly with breadcrumbs. (To cook later, at this point, you may put the crabcakes on the pan and cover with plastic wrap. Pierce the wrap several times to prevent the cakes from getting soggy. Refrigerate.)
4. Heat the clarified butter oil in a large sauté pan over medium high heat. Sauté the crabcakes for about 1 minute on each side, until golden brown. Transfer to the prepared sheet pan and bake for 5 minutes.
5. Heat the Creole sauce in a small saucepan then strain.

For each serving, ladle Creole sauce in the center of a hot dinner plate and drizzle lemon butter sauce over it. Place 4 crabcakes around the sauce. Garnish with a sprig of basil and serve.

Tujague’s Restaurant
823 Decatur St | New Orleans, La 70116 | (504) 525-8676
tujagues.com

Makes about 2 quarts of sauce. Sauce can be made in advance and will keep for several days.

Royal Sonesta Hotel – New Orleans
300 Bourbon St | New Orleans, LA 70130 | (504)586-0300
www.sonesta.com/ROYALNEWORLEANS

Oysters Desire

Serves 1-2

6 each Fresh P&J Oysters, shucked on the half shell
4 oz. Unsalted butter
1 T. Garlic, pealed and chopped
½ tsp. Kosher Salt
2 T. Parmesan, grated
1 tsp. Creole seasoning blend
1 T. Parsley, Chopped
½ tsp. Green onions, sliced
½ each Lemon, Sliced and Roasted
½ c. Rock Salt

Allow butter to soften at room temperature for 1 hour. Preheat Broiled on high for 20 minutes.

In a mixing bowl combine butter, garlic, salt, Parmesan, parsley and ½ tsp of the seasoning blend. Fill a heat resistant bowl with rock salt and place oysters in the shell on the salt. Spoon 1 T. of the butter mixture onto each oyster. Sprinkle the top of each oyster with the remaining seasoning blend. Place bowl and lemon slices in broiler on the top shelf for 6-8 minutes until nicely browned.

To serve, sprinkle with green onions and place roasted lemons in the center of the bowl.