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October 14, 2006

Crawfish Cakes

Crawfish Cakes
Serves 4

You should be able to buy a 16 ounce package of frozen crawfish
meat. Let it completely thaw out; wash and drain.

Saute one small onion chopped fine and one stalk of celery
chopped fine in 1 tablespoon of olive oil and let cool.

Put the crawfish meat in a bowl and add:
A big pinch of cayenne
A pinch of either sea salt or kosher salt and pepper.
1 Tablespoon of horseradish
2 Tablespoons of Mayonnaise
2 eggs
The juice of 2 small lemons
The cooled sauteed onion/celery mixture
1 and a half rows of Ritz Crackers crushed in your hands

Mix together with your hands the above ingredients. Make small
meatball like form and place each one on a plate. You should get
around a dozen.

Cover with plastic wrap. Let them set up in the fridge for about
an hour.

Heat about 4 - 5 tablespoons of butter in a skillet. When the
butter is foaming, skim off the foam leaving the clarified
butter.

Make patties out of the crawfish balls and carefully place them
in the skillet.

Do not crowd them. Do a few at a time. Do not move around or
turn. Let them fry for about 3 or 4 minutes per side or until
brown. You can place them on a cookie sheet and keep warm in the
oven as they are all done.

You can serve these with any kind of sauce you like. Maybe a
salsa, or a cocktail sauce, or even a Béarnaise

Shared with our recipe list by Johnny.

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Posted by Willie Crawford at October 14, 2006 08:55 PM

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