Friday, February 5, 2010

Who dat?

The Saints are marchin the Super Bowl. Who dat, you say? They are the favored competitors (in this part of the world anyway) in 2010's Super Bowl XLIV against the Colts. Yep, the magic of New Orleans Saints against the reputation of the Indianapolis Colts. And people are caught up in the magic.

Personally, I don't think it has a thing to do with football. It's about music, food, and spirits. N'awlins is famous for everything BUT football, and I think the local fans are thinking more about Hurricane's than Touchdowns.

So, as the game plays out on Sunday, I hope there is jazz music blaring in the background, fried chicken and grits on the table, blue crab dip for your chips, crab cakes, pigs in a blanket, bright beads around your neck, and a room full of spirit(s).

Here is a recipe from's website:

Simon and Garfunkeled Crab Cakes

Makes 12 crab cakes. 3 cakes per person
16oz lump crab meat
½ cup chopped green onions, just the green partscrabcake4
½ tsp chopped fresh parsley
½ tsp chopped fresh rosemary
½ tsp chopped fresh sage
½ tsp chopped fresh thyme
½ tsp salt
1 tsp Cajun seasoning
1 cup bread crumbs
¼ cup mayo
1 beaten egg
1 tsp Dijon mustard
¼ cup vegetable oil

crabcakedinnerPlace in a medium sized bowl the crab meat, chopped green onions, parsley, rosemary, sage, thyme, salt, Cajun seasoning, and half of the bread crumbs. Separately mix together the wet ingredients; mayo, the beaten egg and Dijon mustard. Then combine everything. Do not mix too much.  Measure out crab cake mixture into 12 equal parts about a ¼ cup each. Roll the cakes into balls and then flatten each to about a ½ inch think. Spread the extra bread crumbs out on a flat plate and then dredge each cake slightly top and bottom. Heat the vegetable oil in a skillet and cook cakes in oil till golden brown on each side. Serve with lemon and favorite seafood sauce.

Who dat? Them's the Saints! Go team!

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