This cache should be another quick park and grab. Here's a recipe from the South for Crawfish Cakes. I've never been a big crawfish eater, but if you like them, this recipe is for you! BYOP and Have Fun!
Crawfish Cakes
Ingredients:
- 2 lbs Louisiana crawfish tails
- 2 tbsp green onions, minced
- 2 tbsp red bell pepper, minced
- 2 tbsp onions, minced
- 3 eggs, beaten
- 4 tbsp lemon juice
- 2 tsp Creole or brown mustard
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp cayenne
- 4 tsp of your favorite Creole or Cajun seasoning
- your favorite hot sauce
- 2 cups Japanese bread crumbs (panko), or regular bread crumbs
- 1/4 cup vegetable oil (more if deep frying)
Directions:
In a food processor, combine the crawfish, green onions, red bell pepper and onions. Pulse 2-3 times or until crawfish tails are coarsely chopped. In a large mixing bowl, whisk together eggs, lemon juice, mustard, Worcestershire sauce, salt, cayenne, Creole or Cajun seasoning. Add your favorite hot sauce to taste, and then combine this mixture with the breadcrumbs. Depending on the desired portion size, form the mixture into balls and flatten into cakes. The cakes are now ready to cook. If pan frying, or sautéing, add vegetable oil into a medium skillet over medium high heat. Sauté cakes until golden brown, about 3-5 minutes on each side. If deep frying, heat oil and fry until golden brown. If baking the crawfish cakes, preheat oven to 400°F, place cakes on a cookie sheet, and bake for 15 to 20 minutes or until golden brown. Serve cakes while still hot. If using an accompanying sauce, the crawfish cakes can be plated in a bed of sauce, drizzled, or served with sauce on the side.