E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cajun Crab Corn Cakes With Pickled Okra Maque Choux Amy Fosset | April 9, 2020 Take a trip to New Orleans with each bite of this savory seafood cornbread. Topped with a tangy okra-forward maque choux and a salty bloody mary drizzle, it's an explosion of tastes that leaves you wanting another piece. Level Intermediate Prep Time 30 minutes Cook Time 30-35 minutes Serves 8 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Cajun Crab Corn Cake 2 Martha White Sweet Yellow Cornbread and Muffin Mix 4 large eggs 3 ½ cups buttermilk 2 tablespoons vegetable oil 1 jumbo lump crab meat 1 sweet potato, roasted, peeled, and mashed orange zest lemon zest 2 teaspoons creole mustard 2 teaspoons cajun seasoning 3 green onions (green tops diced) ¼ cup chopped cilantro Maque Choux 1 small red onion, chopped 1 green bell pepper, chopped 3 cups frozen shoepeg corn, thawed 2 plum tomatoes, seeded and chopped ¼ pound smoked andouille sausage, diced ¼ cup chopped green onion tops ¼ teaspoon black pepper 1-2 tablespoons olive oil 1 jar pickled okra (4-5 chopped, depending on preference) Bloody Mary Drizzle (nonalcoholic) ½ cup tomato juice ¼ cup olive oil 2 tablespoons fresh lemon juice 1 tablespoons prepared horseradish 1 teaspoon freshly ground black pepper 1 teaspoon hot sauce ¾ teaspoon celery salt ½ teaspoon worcestershire sauce Directions 1. Preheat oven to 400 degrees F. 2. Heat ¼ cup of vegetable oil in a 12 inch skillet. 3. Combine cornbread mix, eggs, buttermilk, vegetable oil, orange zest, lemon zest, creole mustard, cajun seasoning, and onions. Mix well. 4. Gently fold in the crab meat, careful not to overmix. Add cilantro and pour into skillet. 5. Place skillet in oven and bake for 30-35 minutes until golden brown. 6. While the cornbread is in the oven, gently toss all Maque Choux ingredients in a bowl until combined. Chill until ready to use. 7. Combine all ingredients for the Bloody Mary drizzle and chill until ready to use. 8. Remove cornbread from oven. Allow to cool. Slice into triangles and place a slice onto a serving plate. Spoon a generous portion of the Maque Choux on top and finish with the Bloody Mary Drizzle. Enjoy! Contributed By: Amy Fosset Amy Fosset from Severn, Md., competed in the National Cornbread Cook-off in 2018 and won third place with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cajun Crab Corn Cakes With Pickled Okra Maque Choux Amy Fosset | April 9, 2020 Take a trip to New Orleans with each bite of this savory seafood cornbread. Topped with a tangy okra-forward maque choux and a salty bloody mary drizzle, it's an explosion of tastes that leaves you wanting another piece. Level Intermediate Prep Time 30 minutes Cook Time 30-35 minutes Serves 8 Cook it With Our 12 Inch Cast Iron Skillet Ingredients Cajun Crab Corn Cake 2 Martha White Sweet Yellow Cornbread and Muffin Mix 4 large eggs 3 ½ cups buttermilk 2 tablespoons vegetable oil 1 jumbo lump crab meat 1 sweet potato, roasted, peeled, and mashed orange zest lemon zest 2 teaspoons creole mustard 2 teaspoons cajun seasoning 3 green onions (green tops diced) ¼ cup chopped cilantro Maque Choux 1 small red onion, chopped 1 green bell pepper, chopped 3 cups frozen shoepeg corn, thawed 2 plum tomatoes, seeded and chopped ¼ pound smoked andouille sausage, diced ¼ cup chopped green onion tops ¼ teaspoon black pepper 1-2 tablespoons olive oil 1 jar pickled okra (4-5 chopped, depending on preference) Bloody Mary Drizzle (nonalcoholic) ½ cup tomato juice ¼ cup olive oil 2 tablespoons fresh lemon juice 1 tablespoons prepared horseradish 1 teaspoon freshly ground black pepper 1 teaspoon hot sauce ¾ teaspoon celery salt ½ teaspoon worcestershire sauce Directions 1. Preheat oven to 400 degrees F. 2. Heat ¼ cup of vegetable oil in a 12 inch skillet. 3. Combine cornbread mix, eggs, buttermilk, vegetable oil, orange zest, lemon zest, creole mustard, cajun seasoning, and onions. Mix well. 4. Gently fold in the crab meat, careful not to overmix. Add cilantro and pour into skillet. 5. Place skillet in oven and bake for 30-35 minutes until golden brown. 6. While the cornbread is in the oven, gently toss all Maque Choux ingredients in a bowl until combined. Chill until ready to use. 7. Combine all ingredients for the Bloody Mary drizzle and chill until ready to use. 8. Remove cornbread from oven. Allow to cool. Slice into triangles and place a slice onto a serving plate. Spoon a generous portion of the Maque Choux on top and finish with the Bloody Mary Drizzle. Enjoy! Contributed By: Amy Fosset Amy Fosset from Severn, Md., competed in the National Cornbread Cook-off in 2018 and won third place with this recipe. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
