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Author Topic: Tasso & Crabmeat Sliders and Gumbo!!  (Read 7689 times)
Cajunate
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« on: May 28, 2011, 07:34:12 PM »

Tonights special(and I do mean SPECIAL!!)was Tasso and Crabmeat Sliders and Chicken and Andouille Gumbo. This was one killer meal if I must say so myself!

Cooked the crab cakes out on the Bubba
 

Lookin' good!!!


I don't know which was the main course, they were both good!


My wife said these were the best ever and to keep this recipe! Sliders made with homemade remoulade sauce.
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Skinsandos
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« Reply #1 on: May 28, 2011, 07:40:21 PM »

Tonights special(and I do mean SPECIAL!!)was Tasso and Crabmeat Sliders and Chicken and Andouille Gumbo. This was one killer meal if I must say so myself!


Left off of I 10 what exit Cheesy
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rhodeje
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« Reply #2 on: May 28, 2011, 08:02:10 PM »

Love crab cakes! Man they look great!!
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Smokey_Mtn
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« Reply #3 on: May 29, 2011, 05:11:19 AM »

Nice Cajun.  That looks good.
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ronbeaux
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« Reply #4 on: May 29, 2011, 07:45:13 AM »

That looks great!!
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Cajunate
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« Reply #5 on: May 29, 2011, 08:18:20 AM »

This was so good, I thought I'd share it with all of you. Enjoy!! It's fantastic!!!!

Crabmeat and Tasso Sliders Recipe

The less-expensive varieties of crabmeat like "special white" (that's the flaky, non-lump white meat) and claw meat are very inexpensive. If you use them with a few other ingredients to make burger-like patties, you can pan-fry or broil them, then make tremendously delicious slider-style sandwiches. Especially good with white remoulade.

•1 stick butter
•1/3 cup flour
•1/3 cup milk
•1 lb. white or claw crabmeat
•2 oz. tasso, chopped fine
•1/4 red bell pepper, chopped
•2 green onions, tender green parts only, thinly sliced
•1 cup bread crumbs
•8 small French bread rolls or kaiser rolls


White Remoulade Sauce:
•1/4 cup mayonnaise
•2 Tbs. Creole mustard
•1 tsp. lemon juice
•4 drops Tabasco
•1/4 tsp. Worcestershire sauce
•1/8 tsp. salt
•3 Tbs. green onion tops, finely sliced


1. Reserve 2 Tbs. of the butter, and melt the rest in a saucepan. Ad the flour and cook over medium-low heat, as if making a roux, stirring constantly, until the texture changes. Do not allow it to brown.

2. Add the milk and whisk until well blended into what looks like thin mashed potatoes. This is a bechamel. Remove from heat.

3. Combine crabmeat, tasso, bell pepper, and green onions. Add this to the bechamel, and stir in gently with a wooden spoon.

4. Turn the mixture out onto a cutting board. Form round, flat cakes the size of thick hamburgers.

5. Put the bread crumbs onto a plate and gently press the crab patties down to coat.

6. Heat the remaining butter to bubbling in a skillet over medium-high heat. Cook the crab cakes on both sides until a crusty brown.

7. Combine all the ingredients for the white remoulade.

8. Warm the bread rolls in the oven. Spread with the remoulade and place a crab cake in each. Baby lettuce makes a nice finishing touch, if you like.

Makes eight sandwiches.


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Smokin in Peosta
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« Reply #6 on: May 29, 2011, 07:52:53 PM »

Give the man his props and send this one to recipes. Sounds and looks god Caj.
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Mike
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« Reply #7 on: May 29, 2011, 09:59:04 PM »

Man that is something I wish I could try....
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lunchman
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« Reply #8 on: May 30, 2011, 05:20:28 AM »

Looks fantastic! And thanks for sharing the recipe. Definitely on the to do list.
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mikes_bsk
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« Reply #9 on: May 30, 2011, 06:28:46 AM »

Looks great - thanks for the recipe
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Vindii
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« Reply #10 on: May 31, 2011, 06:30:25 AM »

Caj that looks great. 

Move to recipes.
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http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

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lunchman
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« Reply #11 on: June 11, 2011, 10:03:57 AM »

Finally got a chance to make these - one word: fantastic!

Since tasso is a bit difficult to find up here in New England, I substituted hot links. Added a bit of celery for some crunch, too.

Thanks for the recipe, Caj!
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Cajunate
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« Reply #12 on: June 12, 2011, 06:25:00 AM »

For all non-Louisianians. Since you don't have access to good Louisiana Tasso here's a recipe(basic)for Smoked Tasso.

Smoked Tasso

COMMENT:
Tasso is yet another example of the Cajun and Creole desire for unique flavor in a recipe. Tasso is a dried smoked product that is seasoned with cayenne pepper, garlic and salt and heavily smoked. The word tasso is believed to have come from the Spanish work "tasajo" which is dried, cured beef. Although this delicacy is often thinly sliced and eaten alone, it is primarily used as a pungent seasoning for vegetables, gumbos and soups.

 

INGREDIENTS:
4 pounds pork butt
1/2 cup Worcestershire sauce
1 tbsp Louisiana Gold Pepper Sauce-----You can use a cayenne or tabasco sauce.
1/4 cup fresh cayenne pepper
1/4 cup cracked black pepper
1/4 cup salt
1/2 cup granulated garlic


METHOD:
Cut pork butt into one half inch thick strips. Place on a baking pan and season with Worcestershire and Louisiana Gold Sauces. Once the liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and refrigerate overnight. Using a home style smoker, and using briquettes flavored with pecan wood and sugar cane strips(Hickory and Oak works fine as well as pecan if you have it)if possible, smoke tasso at 175-200 degrees F for two and a half hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables or a great pot of white or red beans.

PREP TIME: 2-1/2 hours
MAKES: 3 pounds
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bamabob
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« Reply #13 on: June 12, 2011, 06:29:36 AM »

That smoked tasso sounds good, I love gumbo hot and spicey, thanks for the recipe
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