Southern Pride “Anything But, Anything Goes” Grand Prize Winner
Big Bob Gibson’s ‘Turf on Surf’ (Filet topped Cajun Crab Cakes with Cream Sauce) Serves 6.
Cajun Crab Cakes
5 cups toasted bread crumbs
5 T butter
1 large white onion, chopped fine
1 large green bell pepper, chopped fine
2 stalks celery, chopped fine
1 T Worcestershire sauce
2 cloves garlic, minced
¼ cup clam juice
12 oz lump crabmeat
3 eggs beaten
1 cup heavy cream
1 ½ t garlic powder
1 ½ t salt
1 ½ t paprika
1 t onion powder
1 t cayenne pepper
1 t thyme
1 t oregano
1 t black pepper
½ t cumin
½ mustard powder
2 cups heavy cream
½ c chopped green onion tops
6 bacon wrapped filets
½ cup Big Bob Gibson Championship Red Sauce
½ cup your favorite soy based steak marinade (Dales, Moores, etc.)
Combine chopped onions, bell peppers, celery, Worcestershire sauce, spice mix, garlic and clam juice. Refrigerate overnight. Sauté vegetable mix for a more intense flavor.
Combine 3 cups toasted breadcrumbs, crabmeat, the vegetable mix, eggs, cream in a mixing bowl and stir. Remove ½ cup of the mixture to use in the sauce. Chill the remaining mixture for 2 hours.
To make the sauce, combine 2 cups of cream and the ½ cup of crab mixture in a pan. Place on the high heat of a grill (or stove top). Cook for 4 minutes stirring constantly. Add the green onion tops and cook for an additional 2 minutes. Set aside but keep warm.
Mold crab cake mixture into patties using ½ cup mixture for each. Lightly coat crab cakes with remaining 2 cups of breadcrumbs. Spray grill-top and lightly mist crab cakes with vegetable oil. Grill over medium heat for 4-5 minutes on each side until cakes are golden brown.
Combine Big Bob Gibson Championship Red Sauce and soy-based sauce. Marinate filets for 4 hours in mix. Place filets on a grill over high heat. Cook to desired doneness.
Serve crab cakes covered with a generous amount of cream sauce. Top with filets cooked to personal perfection.