Louisiana Crab Cakes

We had these crab cakes with creole sauce during a wild week in New Orleans at the ever popular, Mr. B's Bristro. They were simply delightful. Usually we serve a Pacific Northwest recipe for crab cakes for lunch fare, but don't be surprised to find this enticing version as a worthy substitute.

Below are the ingredients and procedures for the breading, the cakes and the creole sauce.

Seasoned bread crumbs:

	3 cups fresh French bread crumbs
	1/3 cup freshly grated Romano cheese (1 1/3 ounces)
	1 tablespoon dried basil, crumbled
	1 tablespoon dried oregano, crumbled
	1 teaspoon garlic powder
	1 teaspoon onion powder
	1 teaspoon cayenne pepper
	1 teaspoon salt

Combine all bread crumb ingredients in shallow pan.

Crab cakes:

	1 pound lump crab meat, sorted
	1/3 cup mayonnaise (preferably homemade)
	1/3 cup fresh French bread crumbs
	1 egg
	2 tablespoons fined diced green bell pepper
	2 tablespoons finely diced green onion
	1 tablespoon Worchestershire sauce
	1 teaspoon salt
	1 1/2 teaspoons Louisiana hot sauce
	1 teaspoon Creole Seasoning
	1/4 cup (1/2 stick) unsalted butter
	Creole Sauce (recipe follows)
	Fresh thyme sprigs
	Sliced green onion (green part only)

For the crab cakes: Blend crab meat (we use Dungeness), mayonnaise, bread crumbs, egg, bell pepper, green onion, Worcestershire sauce, hot sauce and Creole Seasoning in large bowl. (Can be prepared 6 hours ahead. Wrap crab mixture and seasoned bread crumbs separately and refrigerate.) Form crab into 1 1/2-inch balls. Roll in seasoned bread crumbs, pressing to adhere. Flatten to 1/2-inch-thick rounds. Melt butter in heavy large skillet over medium-high heat. Add crab cakes in batches (do not crowd) and cook until golden brown, about 2 minutes per side. Drain on paper towels. Spoon Creole Sauce onto plates. Arrange 2 crab cakes on each plate. Garnish with thyme sprigs and green onion slices. Serve immediately. 6 servings.

Creole sauce:

	1 tablespoon butter
	1/2 cup diced green bell pepper
	1/2 cup minced onion
	1 egg
	3/4 cup plus 2 tablespoons chicken stock
	2/3 pound tomatoes, peeled, seeded, diced
	1/2 cup tomato juice
	1 bay leaf
	1 teaspoon fresh thyme leaves
	1/4 teaspoon (generous) paprika
	1 teaspoon cornstarch dissolved in 1 1/2 tablespoons water
	1/4 teaspoon Louisiana hot sauce (i.e. Crystal or Tabasco)
	1/4 teaspoon (generous) Creole Seasoning
	Salt
	Dried red pepper flakes

For the creole sauce: Melt butter in heavy medium saucepan over medium-low heat. Add bell pepper and onion and cook until onion is translucent, stirring occasionally, about 10 minutes. Add stock, tomatoes, tomato juice, bay leaf, thyme and paprika. Bring to boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cornstarch, hot sauce and Creole Seasoning. Season with salt and red pepper flakes. Simmer 10 minutes, stirring frequently. Purée sauce in blender. (Can be prepared 1 day ahead and refrigerated. Reheat over low heat, stirring frequently.) Makes about 1 2/3 cups.

Creole seasoning:

	2 and 1/2 tablespoons paprika
	2 tablespoons salt
	2 tablespoons garlic powder
	1 tablespoon black pepper
	1 tablespoon onion powder
	1 tablespoon cayenne pepper
	1 tablespoon dried leaf oregano
	1 tablespoon dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup

Inspiration: Mr. B's Bistro - May 2003.

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