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“Giants of Jazz: Art…

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New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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West Texas, 1862. "Hero" is promised his freedom from slavery in… more

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Storyville: Madams and Music revives the sights and sounds of New Orleans's… more

The Historic New…

Jun 24 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

“Giants of Jazz: Art…

Jun 24 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Palace Cafe's Crab Cakes with Jalapeño Tartar Sauce

Ingredients:

• ½ lb Butter
• 1 T Garlic, chopped
• ½ C Tri-colored peppers (green, red and yellow), small diced
• ½ C Onion, small diced
• ½ C Celery, small diced
• 2 ea Bay leaves
• 1 t Fresh thyme
• 1 lb Crabmeat (claw meat)
• 1 T Creole seasoning
• 2 t Cracked black pepper
• 3 C Fresh breadcrumbs

*We use stale French bread ground in a food processor for fresh breadcrumbs, but stale white bread works well too.

• ½ C Green onion, chopped
• 2 C Flour, seasoned with 1 T Creole seasoning
• 4 ea Eggs
• 2 C Milk
• 2 C Breadcrumbs, seasoned with 1 T Creole seasoning
• Kosher salt to taste
• Vegetable oil for frying or sautéing

Melt butter in a large saucepan over medium heat. Add garlic, peppers, onion, celery, bay leaves and thyme. Sauté for about 10 minutes, or until vegetables are tender. Stir in crabmeat, Creole seasoning and cracked black pepper. Cook just until crabmeat is heated through, then fold in fresh breadcrumbs and green onion. Remove from heat, discard bay leaves and season to taste with kosher salt. Allow to cool. Tightly form mixture into 3oz cakes. Set up a breading station with seasoned flour, egg wash (eggs and milk gently whisked together) and seasoned breadcrumbs in 3 separate shallow dishes. Dust cakes in seasoned flour and shake off any excess. Dip cakes in egg wash, then press into seasoned breadcrumbs. Preheat oil and deep fry or sauté crab cakes until golden brown.

Jalapeño Tartar Sauce

• ½ C Diced tomato
• ½ C Diced jalapeño
• 1 C Red wine vinegar
• 5 C Mayonnaise
• 2 t Fresh tarragon
• 2 t Crystal hot sauce
• ½ C Minced shallot

Whisk all ingredients well.

Serves 8

 

 Crab Cake