Nancy Judd Who Dat Cajun Seafood Crispy Tater Cakes

Name: Who-Dat Cajun Seafood, Crispy Tater Cakes & Bayou Butter Sauce
Ingredients: 2 Cups potato pulp; 2 or more Tbsp. finely chopped chives; 2 tsp. Cajun seasoning; Salt to taste; 1 tsp. minced garlic; 1 egg white; 1 Tbsp. flour and more if needed; ¼ tsp. fresh cracked black pepper; ¼ Cup duck fat; 1 lobster tail per person, cooked; 1 lb. large shrimp, deveined with shell on; 1 lb. fresh grouper, or mahi mahi or snapper; 2-3 Tbsp. minced garlic; 2 Tbsp. butter; 1 Tbsp. cooking oil; 1 tsp. Cajun seasoning; 2 tsp. blackened seasoning; 3 – 4 McCrumPotato Skins; ½ Cup cooked Clams; ½ Cup cooked shrimp cut into half inch pieces croutons; Duck fat for frying; Chopped parsley for garnish; Croutons:; Potato Skins; ½ Cup flour; ¼ Cup cornmeal; ½ tsp. Cajun seasoning; Clams; ½ Cup duck fat

This cajun dish will tarntalize your taste buds with delicious and exciting bursts of flavor. The seafood is bathed in a glorious butter sauce and ladled over crispy potato cakes. The crowning touch is potato skin croutons, fried clams and crunchy shrimp.

Mealtime: Dinner
Diet: Pescatarian
Contains: Dairy / Lactose, Gluten, Shellfish, Wheat

Purchase | $4.99

By Nancy Judd

A former High School Foods teacher, she also had her own cooking school for kids for five years in Austin, Texas and catered weddings, receptions and parties for over 38+ years while living in Minnesota and Texas. She had her own cooking TV show 'Fun With Foods' in Minnesota that aired in a 5 state region. She was featured on NBC’s Today Show showing her contest winning 'Chicken Wings' Recipe. Once settled in Utah, she created her award winning ‘fairy parties’ for children and became ‘Lady Nann, The Grandmother Fairy.’ This past year the cooking contest bug 'bit' her and she has already won numerous state and national contests for her recipes.

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