Le Petit Courthouse Cafe

Chef Michel Sellier
202 S. Palafox, Pensacola, Fl (850) 469-8800

Crab Cakes,
Amberjack In A Southern Crust, Creme Brulee

Crab Cakes

• 1 lb. backfin of crab
• 1 lb. special white meat of crab
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup Japanese bread crumbs
• 2 whole eggs
• 1/4 cup chopped parsley
• 1 cup mayonnaise
• 1 tsp. Old Bay seasoning
• 1 tsp. Worcestershire sauce
• 1/4 cup flour
• Salt and pepper to taste

In a skillet, saute onion, celery, bell pepper on medium gas heat for about 5 minutes (do not get too brown). Reserve in a large bowl to cool off. Then add all other ingredients except crab meat. Mix well. Add crab meat and mix again. Mix gently so not to break up crab meat. Form into patties and lay in an oiled oven dish. Spray top of patties with Pam and bake in a pre-heated oven at 350 degrees for about 10 minutes. Serve with coleslaw and a wedge of lemon.

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Amberjack In A Southern Crust

• 2 - 8 oz. pieces of your favorite fish filets
• 1 small jar of Louisiana-style mustard
• 1 cup coarsely ground pecans
• 1 tsp. horseradish
• 1/2 cup breadcrumbs

In a small bowl, mix all ingredients. Pat dry the fish filets and coat on both sides with the mixture. Grease an oven tray or dish and lay fish on it. Sprinkle with fat-free spray (Pam) and bake at 350 degrees for about 8-10 minutes.

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Creme Brulee

• 18 eggs
• 2 cups sugar
• 1/8 cup vanilla extract
• 2 qts. heavy cream
• 8 oz. dark brown sugar

In a bowl, mix 9 whole eggs and 9 egg yolks, 2 cups of sugar and the vanilla. Mix well. Add 2 quarts of heavy cream and mix again. In a pre-heated oven at 250 degrees, cook in a water bath for about 1 1/2 hours, or until a knife inserted in the center comes out clean. Refrigerate overnight (longer, if possible). Then sprinkle 8 oz. of brown sugar on top. For best results, burn the sugar with a blow torch. If this is not possible, caramalize it under the oven broiler.

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