Lulu’s Musings….

The gourmet group has been talking for a long time about having one of our monthly gatherings in Hackberry where one of the couples has a fishing camp.  Now, in case you don’t know Hackberry, it’s in south Louisiana about 2 1/2 hours from Houston.  The fishing there is real good so no question, gourmet would be all about seafood.

Promise of what was to come is right here.

While some hands were busy in the kitchen, some were setting the table.  Nothing fancy here but the dishes and napkins are  perfect reminders of place.

No question about it, this wood planked table is one where a guy can be real comfortable!

The gals will appreciate the special touches like the American Fostoria glasses.  My mother had those same ones, and I found myself wondering what happened to them.

The centerpiece of burlap and candles is just right for a casual table, and the wood block as a base adds texture and dimension.

I think we are ready so let’s bring on the dinner.

The main course is a delicious flounder/crab meat creation which you just might want to try.

Crab Stuffed Flounder

Sprinkle flounder filets with salt and pepper.  Top filet with crab cake mix, sprinkle with paprika and top with second filet.  Place in an oiled baking dish and bake in a 350 oven for 20 minutes. Without removing the dish from the oven, turn the oven to broil and cook for 5 minutes more. Remove from the oven and top with a medallion of crab butter and a sprinkling of parsley.

Crab Cake Mix

1 1/2 T. butter

3 green onions, thinly sliced

1 clove minced garlic

1 t. chopped parsley leaves

1 small green pepper, finely chopped

1 egg

1/8 t. cayenne pepper

1/8 t. garlic powder

3 T. heavy cream

1 1/2 T. spicy mustard

1/2 lemon, juiced

2 T. mayonnaise

10 saltine crackers, crumbled

1/2 lb. each lump and claw crabmeat

salt and pepper to taste

In a medium skillet, melt the butter and saute the onions, garlic, parsley and pepper until soft.  Let cool.

In a mixing bowl, combine all ingredients.  This makes enough for 8 servings.

Crab Butter

2 ozs. claw crabmeat

2 sticks unsalted butter, softened

1 T. cajun seasoning

1 green onion, thinly sliced.

Fold the ingredients together until smooth.  Shaped into a log on parchment or waxed paper.  Roll up and place in the freezer until hardened.

Even though there are several steps to this recipe, it is not difficult to prepare, and let me tell you the finished dish will bring moans of satisfaction!

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