From
A Past Edition OfThe New Orleans Menu Daily
By Tom Fitzmorris
Click here for the current edition
Crabmeat and Tasso Sandwiches
Crabmeat is still in season, and the lesser varieties--"special white"
(that's very flaky, non-lump white meat) and claw meat are very
inexpensive. Mix them with a little tasso for a smoky, spicy flavor and
make thin crab cakes from them. Put those on small, crusty French rolls
or kaiser rolls, and you have a tremendously delicious sandwich.
Especially when dressed with white remoulade.
1/3 cup flour
1/3 cup milk
1 lb. white or claw crabmeat
2 Tbs. tasso, chopped fine
1/4 red bell pepper, chopped
2 green onions, tender green parts only, thinly sliced
1 cup bread crumbs
8 small French bread rolls or kaiser rolls
White Remoulade:
1/4 cup mayonnaise
2 Tbs. Creole mustard
1 tsp. lemon juice
4 drops Tabasco
1/4 tsp. Worcestershire sauce
1/8 tsp. salt
3 Tbs. green onion tops, finely sliced
1. Reserve 2 Tbs. of
the butter, and met the rest in a saucepan. Ad the flour and cook over
medium-low heat, as if making a roux, stirring constantly, until the
texture changes. Do not allow it to brown.
2. Add the milk and whisk
until well blended into what looks like thin mashed potatoes. This is a
bechamel. Remove from heat.
3. Combine crabmeat,
tasso, bell pepper, and green onions. Add this to the bechamel, and
stir in gently with a wooden spoon.
4. Turn the mixture out
onto a cutting board. Form round, flat cakes the size of thick
hamburgers.
5. Put the bread crumbs
onto a plate and gently press the crab patties down to coat.
6. Heat the remaining
butter to bubbling in a skillet over medium-high heat. Cook the crab
cakes on both sides until a crusty brown.
7. Combine all the
ingredients for the white remoulade.
8. Warm the bread rolls
in the oven. Spread with the remoulade and place a crab cake in each.
Baby lettuce makes a nice finishing touch, if you like.
Makes eight sandwiches.
Click here for an index of recipes from past editions.
© 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com