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CRAWFISH
& CRAB CAKES | |||
This tasty entree has been featured on several
of our festivals. It is best to make in the Spring & Summer when crab meat is
less expensive. Ingredients:1 lb. fresh crawfish tailmeat chopped coarsely (crawfish tailmeat is now readily available in most grocery stores)1 lb. lump crab meat well picked of shells 2 medium size red bell peppers, chopped 2 medium size green bell peppers, chopped 1 medium red onion, chopped 1 Tbs. chopped fresh garlic 3 Tbs. butter 1/4 cup chopped fresh parsley 2 Tbs. Creole mustard or other whole grain mustard 2 Tbs. seafood seasoning (Old Bay spice will do) Juice of 1 lemon 1/2 tsp. each salt and pepper 2 eggs, beaten 1 cup bread crumbs 1/2 cup flour 1/4 cup of olive oil Tartar or Sherry Remoulade sauce Preparation:Sauté onions, peppers, and garlic in butter until tender. Let cool. Blend crawfish tail meat, crab meat, parsley, mustard, seafood seasoning, lemon juice, salt, and pepper thoroughly in a mixing bowl. Add the cooled onion and pepper mixture and eggs, then fold in the bread crumbs. Form into four oz. cakes and dredge in flour. Heat the oil in a frying pan and brown both sides of the cakes in a frying pan, cooking approximately two minutes per side. Finish the cakes by placing them in a baking pan and placing them in a 350 degree oven for ten minutes. Serve with tartar sauce or for a real New Orleans flavor Sherry Remoulade sauce. Makes eight to ten 4 oz. cakes.
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