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.
PAPA PAUL'S STUFFED CRABS
1 stick butter
1 cup green onions, finely chopped
1/4 cup parsley, finely chopped
1/4 cup celery, finely chopped
1/2 tsp. garlic, finely chopped
2 lb. lump crabmeat
1/4 cup Dry Spanish Sherry
3 cups bread crumbs
Salt and pepper to taste
3 egg yolks, beaten
1 cup all purpose flour
Vegetable oil for frying
6 crab shells
In Dutch oven, pour vegetable oil to 5 inch depth and heat to 350°. Melt butter in skillet and slowly saute green onions, parsley, celery and garlic until tender. Add crabmeat and sherry and cook 3 minutes more. Stir in 2 cups of bread crumbs and season with salt and pepper to taste. To beaten egg yolks, add some of the crab mixture and stir. Than add tempered eggs to skillet and stir well. Remove from fire, then refrigerate till cool. After stuffing is cool, fill crab shells. Dust in flour, dip in egg wash and pat with remaining bread crumbs on stuffing real well. Refrigerate for 30 minutes. Then deep fry in Dutch oven until golden brown. Serves 6.
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