Big John’s N’awlins Crab Recipe
Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Description: Dive into the flavors of New Orleans with this tantalizing Cajun-inspired dish featuring soft-shelled crabs, a symphony of herbs, and a rich Bordelaise sauce, topped with a nutty pesto, all served atop crusty French bread. Big John’s N’awlins Crab recipe is a celebration of bold flavors and Southern charm, perfect for impressing guests or indulging in a decadent homemade meal.
Ingredients:
- 1 stick of butter
- 6 soft-shelled crabs
- 1/2 cup olive oil
- 2 cloves garlic
- Salt, to taste
- Black pepper, to taste
- 7 sprigs of fresh parsley
- 1/2 cup fresh basil leaves
- 1/4 cup walnuts
- 1 clove garlic
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons grated Romano cheese
- Cajun seasoning, to taste
- French bread slices, for serving
Nutritional Information (per serving):
- Calories: 1159.2
- Fat: 120.8g
- Saturated Fat: 49.2g
- Cholesterol: 197.4mg
- Sodium: 1123.5mg
- Carbohydrates: 8.8g
- Fiber: 1.8g
- Sugar: 1g
- Protein: 16.4g
Recipe Instructions:
- In a food processor, combine fresh basil leaves, garlic cloves, and walnuts. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil in a steady stream until the mixture forms a smooth pesto-like consistency.
- Add grated Parmesan cheese, grated Romano cheese, salt, and black pepper to the pesto mixture. Pulse a few times to incorporate the ingredients. Set aside.
- In a large skillet, melt the stick of butter over medium heat.
- Dredge the soft-shelled crabs in the melted butter, ensuring they are evenly coated.
- Place the butter-coated crabs in the hot skillet and sauté for 2-3 minutes on each side, or until they are golden brown and cooked through.
- While sautéing the crabs, season them to taste with Cajun seasoning, adding a spicy kick to complement the rich flavors.
- Once the crabs are cooked, remove them from the skillet and transfer them to a warm serving platter.
- In the same skillet used to cook the crabs, combine the remaining butter, minced garlic, and chopped parsley. Sauté for 3-4 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and spoon the Bordelaise sauce over the crabs on the serving platter.
- Arrange slices of French bread on individual plates and generously ladle the Bordelaise sauce over the bread.
- Place the sautéed crabs on top of the sauce-covered bread slices.
- Spoon the prepared pesto over the crabs, adding a burst of fresh flavor and vibrant color to the dish.
- Finish by sprinkling Cajun seasoning over the assembled dish, adding a final touch of spice and complexity.
- Serve immediately, savoring each bite of this indulgent Cajun delicacy.
Chef’s Tips:
- Ensure the crabs are fresh and cleaned thoroughly before cooking to ensure the best flavor and texture.
- Adjust the amount of Cajun seasoning according to your personal preference for spiciness.
- Serve the dish with a side of crisp salad or steamed vegetables for a well-rounded meal.
Conclusion:
Big John’s N’awlins Crab recipe is a true taste of New Orleans, blending the bold flavors of Cajun cuisine with the elegance of a classic seafood dish. From the succulent soft-shelled crabs to the aromatic Bordelaise sauce and the vibrant pesto topping, every element of this recipe is designed to delight the senses and transport you to the heart of the Big Easy. Whether you’re hosting a dinner party or simply craving a taste of the South, this recipe is sure to impress. So don your apron, fire up the stove, and get ready to experience the flavors of New Orleans like never before!
