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Category: Seafood

CRISPY FLOURLESS CRAB CAKES

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FLOURLESS CRAB CAKES, (c) 2015, JUDY BARNES BAKER The secret to making crisp crab cakes that don’t fall apart without flour or bread is to drain the crab mixture very well. It can be made a day ahead and the cakes can be formed and refrigerated for several hours before cooking. (Recipe adapted from one by David Hagedorn featured in the Washington Post.)  1 pound of jumbo lump crabmeat 2 green onions, white and light-green parts, finely chopped 1/4 cup flat-leaf parsley, chopped 1/4 cup…

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NEW ORLEANS BARBECUED SHRIMP

(c) 2008, JUDY BARNES BAKER (c) 2008, JUDY BARNES BAKER My sister treated me to a taste of the real New Orleans, the places preferred by the locals; many were just blocks from her apartment. (She lives in the neighborhood that hosts the annual Jazz Festival, which, unfortunately, I missed by just a few days). You would never suspect that some of the unpretentious buildings and cottages scattered around the city house the top spots where creative, young chefs find a following among the food-loving…

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N’AWLINS FOOD, PRALINES AND RED BEANS, AND GOOD NEWS ABOUT SUGAR SUBSTITUTES

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So much to blog about, so little time! I got back from New Orleans late Monday, full of enthusiasm and eager to get started on all the projects that the trip inspired. On Tuesday I was off looking for fresh, raw, head-on shrimp to try to duplicate the fabulous New Orleans BBQ shrimp that I had at Jacques-imos. Much to my delight, I found the shrimp at my local Central Market and the dish turned out messy, buttery, spicy, and absolutely glorious on the first…

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