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January 15, 2006
Filet topped Cajun Crab Cakes with Cream Sauce
Southern Pride “Anything But, Anything Goes” Grand Prize Winner
Big Bob Gibson’s ‘Turf on Surf’ (Filet topped Cajun Crab Cakes with Cream Sauce) Serves 6.
Cajun Crab Cakes
5 cups toasted bread crumbs
5 T butter
1 large white onion, chopped fine
1 large green bell pepper, chopped fine
2 stalks celery, chopped fine
1 T Worcestershire sauce
2 cloves garlic, minced
¼ cup clam juice
12 oz lump crabmeat
3 eggs beaten
1 cup heavy cream
Spice Mix
1 ½ t garlic powder
1 ½ t salt
1 ½ t paprika
1 t onion powder
1 t cayenne pepper
1 t thyme
1 t oregano
1 t black pepper
½ t cumin
½ mustard powder
Cream Sauce
2 cups heavy cream
½ c chopped green onion tops
Filet Mignon
6 bacon wrapped filets
½ cup Big Bob Gibson Championship Red Sauce
½ cup your favorite soy based steak marinade (Dales, Moores, etc.)
Combine chopped onions, bell peppers, celery, Worcestershire sauce, spice mix, garlic and clam juice. Refrigerate overnight. Sauté vegetable mix for a more intense flavor.
Combine 3 cups toasted breadcrumbs, crabmeat, the vegetable mix, eggs, cream in a mixing bowl and stir. Remove ½ cup of the mixture to use in the sauce. Chill the remaining mixture for 2 hours.
To make the sauce, combine 2 cups of cream and the ½ cup of crab mixture in a pan. Place on the high heat of a grill (or stove top). Cook for 4 minutes stirring constantly. Add the green onion tops and cook for an additional 2 minutes. Set aside but keep warm.
Mold crab cake mixture into patties using ½ cup mixture for each. Lightly coat crab cakes with remaining 2 cups of breadcrumbs. Spray grill-top and lightly mist crab cakes with vegetable oil. Grill over medium heat for 4-5 minutes on each side until cakes are golden brown.
Combine Big Bob Gibson Championship Red Sauce and soy-based sauce. Marinate filets for 4 hours in mix. Place filets on a grill over high heat. Cook to desired doneness.
Serve crab cakes covered with a generous amount of cream sauce. Top with filets cooked to personal perfection.
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