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Recipe of the Day: Cajun Crab Cakes and White Cheddar Grits

Maleeka Harris of Chef Rabbit Catering shared a recipe for Cajun Crab Cakes and White Cheddar Grits.

ST. LOUIS — Cajun Crab Cakes

1 lb fresh lump crab meat

1/2 cup saltine crackers, crushed (or dry breadcrumbs)

1 egg, beaten

4 tablespoons mayonnaise

1 tablespoon fresh parsley, chopped

1/4 Red Bell Peppers Chopped

1/2 tablespoon Old Bay seasoning

1 teaspoon mustard

1/2 teaspoon Worcestershire sauce

1/4 teaspoon cajun seasoning 

1 tablespoon butter

1 tablespoon canola oil

White Cheddar Grits

1 cup Quick Grits

2 cups water

3 cups milk , sub with water

1 bay leaf

3-4 tablespoons unsalted butter

1-2 cups white sharp cheddar cheese , preferably smoked

salt to taste

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Previous recipe from Chef Rabbit Catering:

Required* 4 Oven-proof Deep Bowls 3tbsp Olive Oil 6tbsp Butter 1/2c Green Bell Pepper (Chopped) 1/2c Red Bell Pepper (Diced) 1/2c Yellow Onion (Diced) 1/2c Baby Bella Mushrooms (Chopped) 6oz Sausage (Cubed) 2-3tbsp Garlic (Minced) 1/4c Bourbon 1/2c Carrots (Cubed) 2c Yukon Potatoes (Cubed) 1lb Shrimp (Cubed) 3tbsp Cajun Seasoning 3tbsp Flour 3c Heavy Cream 1tbsp parsley 1/8c Green Onion Pastry Dough -Store Bought or recipe of your choice Egg Wash INSTRUCTIONS -First, thaw out once sheet of puff pastry.

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