Drunken Sweet and Sour Pork

Drunken Sweet and Sour Pork

Ingredients:
8 oz each blue crab & lump crab
1/4 cup red onion, chopped
2 tbsp celery, chopped
2 whole eggs
1/2 cup plain bread crumbs
2 tsp Paul Prudhomme Cajon Seasoning
1tsp garlic, minced
1/4 cup each lemon juice, salad oil, & white wine vinegar
2 tbsp Dijon mustard
12 oz baby spinach
1 Roma tomato, quartered
1 whole lemon, quartered
1/4 cup salad oil for browning cakes Salt and pepper to taste

Directions:
Take lemon juice, salad oil, vinegar, mustard, pinch of red onion in a bottle & shake well
until mustard is dissolved. Salt & pepper to taste. Refrigerate till serving. Put crab meats
in a bowl, add onion, celery, eggs, bread crumbs & 2 tsp PP seasoning. Mix well until
mixture sticks together. Heat a saute’ pan over medium heat, heat oil till hot, add 3 oz
patties & brown on both sides.
Place all browned patties on a sheet tray & place in a 250° preheated oven till ready to
serve. Do not allow to dry out.
To serve. Toss spinach in 2 oz salad dressing. Place spinach in middle of plate. Top with 2
crab cakes, garnish with lemon wedge & tomato wedge. Sprinkle PP seasoning over salad
& serve with warm French bread & wine of your choice.
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