How to Make Dead Man’s Chungs
I won’t speak for any man, but when it comes to body parts they’d give up for a witch’s potion, I’m sure many would gladly volunteer a toe or a nose if it meant they could hang onto their chungs.
Happily, this recipe isn’t quite so hair-raising and no men—dead or undead—are required to achieve a most bewitching dish.
Serves: 4 | Prep Time: 20 minutes, plus 30 minutes to chill |
Cook Time: 20 minutes
REMOULADE SAUCE
4 medium green onions, chopped
1 clove garlic, chopped
1 cup mayonnaise
¼ cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style chili pepper hot sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
½ teaspoon Cajun seasoning
1 teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon Old Bay seasoning
CRAB CAKES
1 pound lump crabmeat
⅓ sleeve lightly salted crackers
1 egg
¼ cup mayonnaise
2 green onions, finely chopped
2 teaspoons Old Bay seasoning olive oil
1. Add all remoulade ingredients to a medium mixing bowl and blend well with a rubber spatula. Set aside.
2. Gently separate the crab meat and check for shells without breaking up the lumps of crab meat.
3. Crush the crackers in a sealed bag so that they are completely crushed, while leaving some slightly larger pieces.
4. Beat the egg in a small bowl.
5. In a large mixing bowl, add the crab meat, crackers, mayo, green onions, egg, and Old Bay seasoning.
6. Gently mix the ingredients with a rubber spatula so that they are well blended, without breaking the large lumps of crab meat.
7. Refrigerate for 30 minutes.
8. Preheat the oven to 350°F.
9. Remove the crab meat mixture from the refrigerator and gently press it into small balls, approximately the size of a ping-pong ball.
10. Drizzle some olive oil onto a baking sheet and place the crab cakes on the sheet in the oil.
11. Bake the crab cakes for approximately 10 minutes so they are warm all the way through.
12. Finish the crab cakes by broiling for approximately 2 to 3 minutes (watch them closely so they do not burn).
13. Place the crab cakes on a serving platter with a small ramekin of the remoulade sauce for dunking.
