Keith Urban twitted, I delivered

Looking for tailgating recipes that will rock the house? If you want to tailgate in true cajun style.  Keith Urban show is tomorrow night in Baton Rouge. Here are some easy and great cajun recipes that will hopefully hit the spot.

Crawfish Pistolettes 

1 medium onion chopped 

1 bell pepper chopped

1 garlic clove chopped

1 stick no salt butter

2 lbs crawfish

1 4oz can mushroom pieces

1 can cream of mushroom soup 

creole seasoning to taste

30 pistolettes

Method:

saute onions, bell pepper, and garlic in butter. add crawfish, mushrooms, and creole seasoning. cook 15 minutes.

add mushroom soup. simmer 5 minutes on low heat. let cool.

cut off top of pistolettes. remove some of the bread inside and fill with crawfish mixture.

replace bread top. spread melted butter and garlic powder on top of pistolettes.

bake @ 450 for 8 minutes

Crawfish Cornbread

1 pack jiffy cornbread mix

1/3 cups vegetable oil

2 eggs

1 can cream corn

1/3 cup chopped jalapeno peppers 

12oz grated sharp cheddar cheese

1 chopped onion sauteed

1 lb crawfish tails

Method:

add oil and egg to cornbread mix. stir well.

add corn, peppers, cheese, onions, and crawfish tails to batter. 

bake @ 400 for 35-40 min. let cool for 20 min. cut into squares

Crab Cake Sliders:

Crab Cakes:

1 lb. Lump white crab meat

1 White onion, chopped

4 Cloves garlic, minced

1 Green bell pepper, diced

1 bunch Green onion, small sliced

Celery, diced

3 Large Eggs

Plain Bread Crumbs

Flour

½ stick Butter

Vegetable Oil (for pan frying)

 Coarse Kosher Salt

Black Pepper

Cayenne Pepper

Method:

In large fry pan, melt butter and use to sauté the white onion, half of the green onion, celery and bell pepper all until soft.  Add the garlic several minutes before finishing.
Pour the finished mixture into a large mixing bowl.  Add bread crumbs, flour, parmesan cheese and crab meat and fold all ingredients together until mixture is thick.  Season with salt, pepper and cayenne.
Using your hands, take a ball of the mixture and form it into a patty shape of your desired size.  Dip in the seasoned flour, dredge in the egg wash mixture and then roll the cake in the seasoned bread crumbs until completely covered.  Place the crab cakes on a baking rack to sit for five or ten minutes.
In a skillet on the stove or grill, add vegetable oil and heat to 350 degrees.  Drop in each crab cake and fry for a couple of minutes until golden brown.  Then flip over and fry until the whole cake is fried.
Heat dinner rolls slightly and cut open
spread remoulade sauce sauce on top and bottom of roll.
Add sliced tomato and lettuce of choice.
Enjoy