Crawfish & Crab Cakes
Makes eight to ten 4 oz. cakes
This tasty entree has been featured on several of our festivals. It is best to make in the Spring and 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.