ENTER Allstate Sugar Bowl Ticket Secret Word Contest
Friday Night Football Scoreboard
Goodell admits he ‘got it wrong,’ announces domestic abuse policy for NFL players

Dickie Brennan’s Steakhouse seared crab cakes

For the Crab Cake:

2 lbs. Louisiana jumbo lump crabmeat
1 oz. parsley, finely chopped
6 oz. ravigote sauce*
½ red onion, diced
½ small red pepper, diced
Salt and pepper to taste

Mix all ingredients and add salt and pepper to taste.

For the Mirliton Slaw:

2 mirlitons, cleaned
2 carrots
¼ C Steen’s cane vinegar
2 oz. parsley, chopped
Salt and pepper to taste

Cut mirlitons and carrots into slices and then julienne.  Mix all ingredients.  Season with salt and pepper to taste.

For the Ravigote Sauce:

1 T capers, chopped
1 T horseradish
2 C mayonnaise
1 lemon (juice only)
1 T Creole mustard
¼ t Crystal hot sauce
¼ t Worcestershire
1 T onion, finely chopped
Salt and pepper to taste

Mix all ingredients together, and add salt and pepper to taste.

Place approximately 6 oz. of crabmeat mixture in each ring mold. Heat a skillet to medium high heat, and cook the crab cake until golden brown on top and bottom. Plate crab cakes on a bed of mirliton slaw. Drizzle the ravigote sauce around the edge of the plate and serve.