Charley G’s
Prepared by: Chef Holly Goetting

Charley G’s Crab Cakes

Ingredients:
1 qt. heavy cream
1T white pepper
1T granulated garlic
1T granulated onion
1/2c. Chicken base
1c. Trinity (onion, celery, bell pepper)
1/4c. Red peppers (diced)
2T sweet and sour hot sauce
1 1/2T Creole seasoning
1# jumbo lump crabmeat (fresh)
1/4c. Chopped parsley
1/4c. Chopped green onions
1c. Blonde roux

Heat cream, granulated onion, granulated garlic, sweet and sour hot sauce and chicken base to a scald. Add blonde roux and cook to very thick (when mixture starts to pull away from the sides of the pan). Set aside. Sauté’ the vegetable mixture in 2 oz. of clarified margarine.

In a small sheet pan, mix the crabmeat, seasoning, parsley, and green onions. Toss to mix, add sautéed vegetable mixture and thickened cream sauce. Mix thoroughly. Cool.

Roasted Pecan Vinaigrette
 
Ingredients:
4oz. pecan meal
1c. Olive oil
1/2c. Pure Louisiana cane vinegar
1oz. Balsamic vinegar
1/2oz. Creole mustard
2T minced garlic
2T lemon juice
1t. Salt
2T minced shallots
1/2oz. Honey
1t. Season salt
1/4c. Parsley

Mix all ingredients except oil. Add oil slowly with wire whisk.