The Creole Big Easy
Cajun Crab Cakes and Remoulade Sauce
We’ll transport you to The Big Easy with this class. You’ll learn to make a just-right spicy crab cake with a versatile remoulade sauce perfect for many seafood dishes. The crawfish etouffee will have you exclaiming “Laissez Les Bon Temps Rouler!” Then we’ll finish with a NOLA original, Bananas Foster!
Instructed by Chef Melalee Winkler