Cajun Crab Corn Cakes With Pickled Okra Maque Choux

Name: Cajun Crab Corn Cakes With Pickled Okra Maque Choux | Lodge Cast Iron
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 of Martha White Sweet Yellow Cornbread and Muffin Mix; 4 of large eggs; 3 1/2 cups of buttermilk; 2 tablespoons of vegetable oil; 1 of jumbo lump crab meat; 1 of sweet potato, roasted, peeled, and mashed; of orange zest; of lemon zest; 2 teaspoons of creole mustard; 2 teaspoons of cajun seasoning; 3 of green onions (green tops diced); 1/4 cup of chopped cilantro; 1 of small red onion, chopped; 1 of green bell pepper, chopped; 3 cups of frozen shoepeg corn, thawed; 2 of plum tomatoes, seeded and chopped; 1/4 of pound smoked andouille sausage, diced; 1/4 cup of chopped green onion tops; 1/4 teaspoon of black pepper; 1-2 tablespoons of olive oil; 1 of jar pickled okra (4-5 chopped, depending on preference); 1/2 cup of tomato juice; 1/4 cup of olive oil; 2 tablespoons of fresh lemon juice; 1 tablespoons of prepared horseradish; 1 teaspoon of freshly ground black pepper; 1 teaspoon of hot sauce; 3/4 teaspoon of celery salt; 1/2 teaspoon of worcestershire sauce

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

Classic Cast Iron Skillets

Ingredients

Cajun Crab Corn Cake

2 Martha White Sweet Yellow Cornbread and Muffin Mix
4 large eggs
3 1/2 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)
1/4 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
1/4 pound smoked andouille sausage, diced
1/4 cup chopped green onion tops
1/4 teaspoon black pepper
1-2 tablespoons olive oil
1 jar pickled okra (4-5 chopped, depending on preference)

Bloody Mary Drizzle (nonalcoholic)

1/2 cup tomato juice
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoons prepared horseradish
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
3/4 teaspoon celery salt
1/2 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.

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