Coming Soon a new novel/cookbook

Coming Soon, a new novel/cookbook
Mudbug Tales


Crab cakes

Not precise 'cause I use the old Redneck toss together method rather than measurements.

I pound of cooked picked crab meat, lump is best but mixed is okay

1 small onion finely diced

1 small bell pepper finely diced

1 egg (or two small) beaten with a fork or wire whisk

Half cup of rich mayonnaise

A couple of shakes of Tabasco ® pepper sauce

A couple of shakes of  Worcestershire sauce

Several teaspoons of Dijon Mustard

Several grinds of black pepper

A half teaspoon of garlic powder

Enough Italian flavored breadcrumbs to get the patties to hold shape while still moist


If the cakes are too dry add a bit more mayo.

Fry 'em in about an inch of very hot peanut oil. Keep flipping 'cause the breadcrumbs burn. When golden brown and hot through drain on paper towels and serve.


Serve with salad, oven roasted asparagus and red potatoes and wine or beer.

Makes for a happy tummy. Yummy.


Fried Shrimp

Cook as much or as little as you want. I think a pound is minimum. Of course, I catch them in the backyard tidal creek. You may have to get them at the market.

1 pound of jumbo shrimp (12 per pound), headed, peeled, devined. Smaller can be used. I sometimes do.

Egg wash:

Two-three eggs whipped witrh salt, pepper, red pepper flakes (to taste Cajun or Creole seasoning).


(I use Zaterain’s or House Autry). Saltines rolled or crushed in a blender will work as will a cornmeal-white flour mix.

Drop the shrimp in a bowl filled with the egg wash. Put the breading in a plastic bag and with tongs add the egg washed shrimp. Shake well.

In a large frying or saut pan put in about a half inch of canola or peanut oil. Heat to near the smoke point. Cook the shrimp in batches for about three minutes. Drain on paper towels.

Serve the shrimp with lemon, or cocktail sauce, or Remolaude sauce.

Good with red beans and rice and a salad, or perhaps just a salad.

A nice wine (white) or a cold beer goes well.