cajun creole

Crab Cakes with Herb Salad

grapeseed oil

lemon juice

dill

tarragon

cilantro

green onion

Dijon mustard

mayonnaise

green onions

lemon peel

black pepper

crabmeat

panko (Japanese breadcrumbs), divided

(or more) butter

(or more) grapeseed oil

5-ounce containers herb salad mix

Bon Appétit

Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.

Plan at least one day ahead to let the turkey seasoned with the homemade cajun spice mix cure overnight.

Cajun-Spiced Turkey

12–14 pound turkey, patted dry

salt and black pepper

Cajun Spice Mix (click for recipe)

celery stalk,

green bell pepper,

onion,

Plan at least one day ahead to let the turkey—seasoned with the homemade Cajun Spice Mix (click for recipe)—cure overnight.

Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 375°. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavity with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.

Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 1–1½ hours longer. Transfer to platter. Let rest for at least 20 minutes before carving.

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Crab Cakes with Herb Salad

Cajun-Spiced Turkey

Top 2 cajun creole recipes from across the web

The most viewed cajun creole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crab Cakes with Herb Salad

Cajun-Spiced Turkey

The most viewed cajun creole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine