In Los Angeles, California there is a seafood Cajun restaurant called Harold and Belle’s. It has been around since the 1960’s. This place makes an outstanding Cajun Salmon on the grill as well as fried crab cakes appetizer. If you ever crave an amazing unique meal and are in Los Angeles make the trip to this culinary destination. You will not be disappointed I guarantee it! So I love both Cajun and Creole styles very similar but as you know we here at the Pink Papaya like to elevate our experiences and make them our own. I gathered my inspiration from Harold and Belle’s but here is where we elevate the experience. I want to place my Cajun spiced Salmon on top of Black Italian rice. Top it with a Lump Crab Cake and Drizzle it with Creole sauce. This could be a meal to present to your family and friends at a holiday gathering, special occasion or simply a romantic experience between you and your partner. Something different from the usual Turkey, Ham or Roast.

Crab Cake stuffed Salmon (Creole Style)

Our Cajun seasoned Salmon and Lump Crab Cakes are not grilled or fried. We will bake them in the oven to meld the flavors from each other. This allows the Crab flavors to bake and stream into the Salmon. We are plating this on top of a bed of Black Rice. We then top everything with a spoonful or drizzle of your creole sauce that has the seasonings, garlic, peppers, onions, tomatoes, wine, butter and capers. It's our version of “the cherry on top of the sundae!” This is not only beautiful to look at, but it is an amazing culinary experience taste after taste.

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Course Main Course

Cuisine American

Ingredients

Ingredients: Black Rice

1 Tbsp. Olive Oil
1/4 Cup Onion (diced)
1/4 Cup Green Pepper (diced)
4 Cloves Garlic (minced)
2 ½ Cups Black Rice
4 Cups Chicken Stock
1 Tsp. Lawrys Garlic Salt.
1 Tsp. McCormick Pepper.

Ingredients: Cajun Salmon (6 servings)

6 Salmon steaks portioned out
2.5 Tbsp. Weber N’Orleans Cajun Seasoning
12 Tsp. Butter (2 tsp. for each filet.)

Ingredients: Crab Cakes

2 lemons zested and juiced
20 Leaves of Cilantro
3 large eggs.
1 cup mayonnaise
3 Tbsp Dijon Mustard
3 tsp. Cholula
3 Tbsp Cajun Seasoning
2 Lbs. Phillips Premium Lump Crab or equivalent (Drained)
¾ Cup Italian Bread crumbs
¼ Cup Melted Butter (To be used before crab goes into oven)

Ingredient: Creole Sauce

¼ Cup Celery (diced)
¼ Cup Onion (diced)
¼ Cup Green Pepper (diced)
¼ Cup Capers
1 Lemon Juiced
2 - 14.5 Cans Roasted Tomatoes (diced)
½ Cup Butter
½ Cup Olive Oil
½ Cup Chicken Stock
½ Cup White Zinfandel Wine
3 Tbsp. Cajun Seasoning
1 Tbsp. McCormick Pepper

Garnish

Cilantro leaves
Slices Lemon
Chopped tomato pcs.

Instructions

Instructions: Black Rice

Gather your ingredients.
Place a pot with a tight fitting lid on your stove.
Put your heat on high.
Place your oil, green pepper, onion and garlic in the pot.
Saute until soft.
Rinse your rice until it runs clear.
Place rice into your pot.
Add your stock, garlic salt and pepper.
Mix using a fork or chopsticks so that it stays fluffy.
Bring to a boil.
Mix again and lower the heat to low.
Cover and cook for about 30 minutes until light and fluffy. (Mixing it once or twice throughout the 30 minute period.) Leave the lid on and turn off heat until ready to serve.

Instructions: Lump Crab Cakes

Gather your ingredients.
Gather a large bowl.
Into the bowl add your Mayonnaise, lemon zest and juice, cilantro leaves, Dijon mustard, Cholula, Cajun seasoning bread crumbs and whisked eggs)
Combine all the ingredients together.
Carefully mix in your crab meat trying not to break it up too much.
Cover with plastic wrap and leave in the refrigerator until you are ready to make your cakes.

Instructions: Salmon

Gather your ingredients.
Preheat your oven to 425 degrees.
Place a parchment paper on a sheet pan.
Now place your Salmon evenly on the pan.
Using a knife make an opening on the top of each Salmon. This will be to place your Crab cake on top of.
Season you salmon with the Cajun seasoning.
Place a tsp. of butter underneath each salmon.
Next place another tsp. of butter inside the opening on top of each filet.
Now take out your Crab mixture.
Using your hands or a scooper, make a small mound (or two) of the crab mixture and place on top of the salmon
You can drizzle a little melted butter on top of the crabcakes to keep moist while baking.
Place in the oven for 15 minutes
Once done. Pull out and Set aside until you are ready to plate