Students and teachers stopped in their tracks at Louisiana State University Eunice. The succulent aroma was overpowering as chef Jason Huguet of Steamboat Warehouse Restaurant in Washington worked his kitchen magic during an on-campus video shoot.
Chef Huguet has a bachelor’s degree in culinary arts from Nicholls State University, graduated from the John Folse Culinary Institute, and interned under St. Landry Parish native Chef Paul Prudhomme at K-Paul’s LA Kitchen in New Orleans. With his years of experience and awards earned through hard work and flair, we are honored to share some of Chef Huguet’s best dishes.
Stuart Amidon of Page50 Studios shot the video on location at LSUE. The college’s continuing education building provides cooking demos and so much more for those looking to expand their horizons. Their classroom also happened to be the perfect set for filming.
There are three recipes for you to enjoy, lovingly crafted by Chef Huguet. Here is the first, Steamboat Crab Cakes:
Crab Cakes:
1/2 lb. real butter, cubed
1 medium onion, diced
3 ribs of celery
2 tablespoons minced garlic
3 lbs. cleaned lump crabmeat
Salt & red pepper to taste
1/2 cup mayonnaise
breadcrumbs as needed – about 1/2 cup
Remoulade Sauce:
1 qt. mayonnaise
1/4 cup chopped celery
1/2 cup chopped onions
1/4 cup green onions (finely chopped)
2 tablespoons minced garlic
6 oz. Cajun Power
3 oz. yellow mustard
9 oz. chili sauce
2 teaspoons lemon juice
2 teaspoons worcestershire sauce
seafood boil seasoning to taste
Crab Cakes:
Melt butter, cubed in a large, Magnalite pot. (These pots are a staple in any Creole or Cajun kitchen. If you don’t have one already, you can purchase them at J.B. Sandoz in Opelousas, the second oldest business of the city still in operation.) Combine onion, celery, and minced garlic with butter and simmer until onions are clear. Add lump crabmeat. Stir and add salt and red pepper to taste. Add mayonnaise and mix. Add breadcrumbs. Stir, then add the mixture to a tray, flattening it a bit. Chill for 15 minutes. While your crab mixture is chilling, prepare the remoulade sauce.
Remoulade Sauce:
In a large bowl, add mayonnaise, celery, onions, green onions, minced garlic, Cajun Power, yellow mustard, chili sauce, lemon juice, worcestershire sauce, and seafood boil seasoning to taste. Whisk together until mixture is fully combined. Then set remoulade sauce to the side.
Once your crab mixture is chilled, grab a handful and form into a patty. On your cast iron skillet, sear on both sides till golden brown. Serve with remoulade sauce and garnish with chopped green onions as desired.
You can use leftover remoulade sauce for your next crawfish boil or shrimp fry. It tastes great on chicken, too.
Recipe yields twenty-four 2oz. cakes that are perfect for an appetizer or twelve 4oz. cakes for a meal.
More recipes are to come. Check our social media pages for updates.
Mary Hawkins is the communications manager for the St. Landry Parish Tourist Commission. Contact her at hawkins@cajuntravel.com.
