Each Friday in Lent, we’ll bring you a fish-forward recipe from a local New Orleans chef. This week, Chef Scot Craig of Katie’s Restaurant and Francesca by Katie’s shares his crab cake recipe.
1 lb crabmeat
½ cup chopped onion
1 tbsp chopped garlic
2 cups seafood stock
Add crab meat to bread, set aside.
In a large skillet, sauté the onion, celery, bell pepper and garlic in butter until soft.
Add seasonings (salt, pepper, Cajun seasoning & crab boil) to the vegetable mixture and let cool for a few minutes.
Fold the vegetables into the crab & bread in a mixing bowl.