PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
1 lb. jumbo lump crabmeat
1/3 cup fresh lemon juice
6 ounces sour cream
2 ounces diced chives
1 whole diced tomato
1 ounce freshly grated Parmesan cheese
1/2 cup Japanese breadcrumbs (Danko)
Salt and freshly ground black pepper to taste
2 tbsp. canola oil
Flour for dusting
Pick crabmeat over for shell and set aside. In a mixing bowl, whisk together the sour cream and lemon juice; gradually fold in the chives and tomatoes.
Gently fold in the crabmeat, Parmesan and breadcrumbs. Add salt and pepper to taste. Mix thoroughly but gently, leaving the crabmeat intact as much as possible.
Shape the mixture into 3 to 4 ounce patties.
Heat the oil in a medium size skillet until a pinch of flour sizzles on the surface. Dust the crab cakes on both sides with flour. Place in the hot oil and fry until brown on each side.
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