Thread: CRAB CAKES!

Originally Posted by "D"

Combination shrimp and crab cake sounds awesome. I also like to make court bullion with broiled red fish chunks and sauteed shrimp added to the sauce about 3 or 4 minutes before serving. I look forward to seeing what you will turn that into.

I add my Redfish chunks at the same time but raw, never thought to broil them first. Very interesting. We can keep a single Bull in MS but I always caught mine in the Louisiana Marsh. I've tried making Courtbouillon with smaller Reds but that Old Fish Bones gravy just doesn't develop. I like at least 3 Backbones so it looks like I won't be making any for a while.

I leaned it from a fishing/cooking show years ago on a New Orleans channel. Might have been Frank Davis? Keeps the meat from coming apart in the gravy. I forgot to add, your crabcakes look fantastic.