Broussard’s Louisiana Bouillabaisse Broth ½ Lb. Carrots, Chopped ½ Cup Tomato Paste ½ Lb. Celery Ribs, Chopped 1 Gallon Shrimp or Fish Stock ½ Lb. Onions, Chopped 2 Cups Chopped Tomatoes ½ Fennel 1/8 Oz. Saffron ½ Green Peppers, Chopped Salt to Taste ½ Cup Olive Oil White Pepper to Taste 1 Tbsp. Cup Chopped [...]
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Adrienne’s Crab Cakes
Posted on August 4, 2009 at 12:05 am by admin
In a bowl, mix the crab meat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg.