From the Kitchen of Brett Broussard

1 tablespoon olive oil
1 cup yellow onion, chopped
1/2 cup green bell pepper, chopped
1 llb lump crabmeat
1/2 tablespoon Creole seasoning
1/4 cup thinly sliced green onions
1/4 cup chopped parsley
2 tablespoons Tiger sauce
2 cups heavy cream
1 teaspoon chicken base
1 tablespoon granulated garlic
1/4 cup all purpose flour
1/2 stick melted butter
panko bread crumbs for dredging
2 eggs
1 cup milk

Heat the olive oil in a large saute pan over medium heat.

Add onion, bell pepper, and celery and saute until wilted and slightly caramelized. Add garlic and saute 1 minute.

Transfer to a deep baking dish capable of holding 2 1/2 quarts. Add crabmeat, Creole
seasoning, green onions, parsley, and tiger sauce. Toss with a rubber spatula to mix well.
Set aside. Combine cream, chicken base, granulated garlic, in a large saucepan and bring
to a boil. In a bowl combine flour and melted butter to make a white roux by cooking over medium heat for 2-3 minutes. Once cream has come to a boil, lower the heat and add the roux. Whisk until the very thick sauce begins to pull away from the sides of the pot. Pour the bechamel cream sauce into the crabmeat mixture and fold until the crabmeat is well distributed. Chill overnight, uncovered. Divide and shape into 16 cakes all about the same size. Blend eggs into the milk. Dust the cakes with flour. Dip into the egg and milk wash, then dredge into the panko. Heat the butter over medium-high heat with enough butter into a pan to come upabout half-way to the cake. Saute four crabcakes at a time until golden brown. Turn cakes, lower the heat and saute bottoms until are golden brown.

Serve with remoulade or tarter sauce.

From the Kitchen of Brett Broussard

1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin

Combine the 1/2 cup soy sauce, 1/2 cup sugar and 1/2 cup mirin in a small saucepan.
Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heat element immediately. Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.

From the Kitchen of Brett Broussard

2 cans 14.5 ounce cans of stewed tomatoes
1 can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt to taste
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Place tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper in a food processor; blend until smooth. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.

From the Kitchen of Brett Broussard

3/4 cup neutral oil (canola,vegetable, or avocado)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 juice of one lime
1 bunch cilantro, large stems discarded, finely chopped
1/2 bunch Italian parsley, large stems discarded, finely chopped
3 scallions, finely chopped
2 Hatch chiles, already roasted and peeled, finely chopped
1 medium shallot, finely chopped
salt and pepper to taste

Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate. Once it's blended, add the
cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste. Let the chimichurri sauce rest for about
45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in fridge.

From the Kitchen of Brett Broussard

1 Medium red onion (chopped fine)
1 pound fresh lump crabmeat
4 Ounces of Wesson oil
3 Ounces apple cider vinegar
4 Ounces cup ice water
1 Tablespoon Chopped Jalapeno
1/2 Cup of Roasted Corn
Salt and pepper

Mix oil, vinegar, and ice water together and pour over lump crabmeatl. Season with salt and pepper and cover and marinate 2-12 hours. Toss lightly before serving.

Notes: This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of
good repute. The longer it marinates the better. The recipe sounds simple, but the results are incredibly delicious.