An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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The Grand Tasting at New Orleans Wine and Food Experience 2012-with Crabmeat Donut Recipe

By on Jun 10, 2012, 10:29 am in Events, Food and Drink, Travel, Wine | 0 comments

Just wanted to share a few pics with you from the Grand Tastings at the New Orleans Wine and Food Experience, which took place at the Morial Convention Center a couple of weeks ago. 

 

Among so many items, some that stood out to me were Crabmeat Donuts (I’ve shared the recipe below), which I found amusing and unusual. But then I was in a Thai restaurant in So Cal a week later and saw little Shrimp Donuts on the menu – who knew???

 

Seafood Muffelattas – well, that’s different – muffelattas, the New Orleans sandwich invention that’s always included a selection of salume between the breadgo figure…

 

And then there was the deconstructed Crawfish Boil. Well, it’s certainly easier to eat without all those pesky tail shells to bite and heads to suck, although maybe not as much fun.

Enjoy the pics – and the recipe for Crabmeat Donuts with Crab and Avocado Shooter is below the slideshow…

 

 

Crabmeat Donuts with Crab and Avocado Shooters

 

Crabmeat Donut

 

  • 1 3/4 cups flour, plus some for rolling
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon blackening seasoning
  • 2 eggs
  • 2 tablespoons vegetable oil, plus more for frying
  • 4 tablespoons lump crabmeat
  • 2 tablespoons water
  1. Combine the dry ingredients in a large mixing bowl.
  2. In a separate mxing bowl, mix the eggs, oil, water and crabmeat together, then slowly fold into the dry ingredients.
  3. Knead to from dough, and roll out to 1/2 inch thickness on a flour dusted board.
  4. Cut with a 1/2 inch donut cutter.
  5. Fry in heated oil for about 1 minute each.

 

Avocado Shooter

 

  • 1 large avocado, peeled and pitted
  • 2 tablespoons sour cream
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cilantro, chopped
  • 1/4 teaspoon cumin
  • 2 tablespoons lime juice
  • Salt and freshly ground white pepper to taste
  1. Blend all ingredients together in a food processor, and refrigerate until chilled.

 

Crabmeat Garnish

 

  • 1/3 cup lump crabmeat
  • 1 tablespoon diced tomato
  • 1/4 teaspoon cilantro, chopped
  • Creme fraiche for drizzling
  1. Mix ingredients together and chill until ready to use.

 

Fill a shot glass 3/4 full with the avocado shooter mixture. Fill the top of the glass with Crabmeat Garnish, and top with a skewered Crabmeat Donut. Drizzle with Creme fraiche.

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