CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce
LOUISIANA CRAWFISH CAKES
Steps:
- Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.
CRAWFISH CAKES WITH CAJUN AIOLI
Make and share this Crawfish Cakes With Cajun Aioli recipe from Food.com.
Provided by gailanng
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice. Cover and refrigerate until needed.
- To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat; set liquid aside in a medium bowl. Squeeze as much additional liquid from the crawfish meat as possible; add to the bowl. (You will need 2 tablespoons liquid.).
- Beat 1 egg in a large bowl. Add crawfish meat, bell peppers, onion, 1/4 cup flour, bread crumbs, Cajun seasoning, mustard and cilantro; mix gently but thoroughly. Form into 8 cakes, each about 1 inch thick and 2 to 3 inches in diameter.
- Divide the remaining 1 cup flour between 2 shallow bowls. Whisk together the remaining 2 eggs and 2 tablespoons liquid from the crawfish in a third bowl.
- Coat both sides of each cake in flour, then in egg wash, then in flour from the second bowl.
- Heat oil in a medium frying pan over medium-high heat. Add cakes to pan, working in batches if necessary; cook until golden brown on both sides, about 2 - 3 minutes per side.
- Drizzle aioli over the crawfish cakes and serve.
Nutrition Facts : Calories 944.5, Fat 81.6, SaturatedFat 12.2, Cholesterol 277.8, Sodium 768.4, Carbohydrate 30, Fiber 1.8, Sugar 8.1, Protein 25
CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI
I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries
Provided by Luvs 2 Cook
Categories Cajun
Time 21m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
- To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
- Dredge patties in 1/2 cup breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
- Serve aioli over salmon.
Nutrition Facts : Calories 267.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 69.3, Sodium 418.2, Carbohydrate 16, Fiber 1.5, Sugar 3, Protein 28.2
CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE
This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty.
Provided by Dawn399
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
- Set aside and refrigerate.
- Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
- Place in a large mixing bowl.
- Mix remaining ingredients except bread crumbs.
- Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
- Place bread crumbs evenly on a cookie sheet.
- Form about 8 patties and coat them with bread crumbs.
- Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
- Cook for about 2-3 minutes each side until brown and crisp on outside.
- Serve with red pepper sauce.
Nutrition Facts : Calories 173.2, Fat 6.2, SaturatedFat 1.2, Cholesterol 115.6, Sodium 378.7, Carbohydrate 17.4, Fiber 2.8, Sugar 3.7, Protein 13.2
CRAWFISH CAKES WITH CRAWFISH CREAM
Make and share this Crawfish Cakes With Crawfish Cream recipe from Food.com.
Provided by gailanng
Categories Crawfish
Time 1h20m
Yield 4 appetizers
Number Of Ingredients 24
Steps:
- Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and use your hands to coat thoroughly.
- In a medium skillet over high heat, combine the seasoned crawfish, green onions, Worcestershire, and hot pepper sauce and cook for 1 minute. Stir in the cream, bring to a boil and cook for 4 minutes, still over high heat. Add the butter and whisk gently until thoroughly incorporated, for about another minute. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 1 day. Reheat over lowest heat. Set aside.
- Crawfish Cakes: Heat 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add the onions, green and red peppers, and garlic and sautÈ for 30 seconds. Add the crawfish tails, 2 teaspoons Creole Seasoning, salt, Worcestershire, and hot pepper sauce, and sautÈ for 1 1/2 minutes, occasionally shaking the skillet. Remove from the heat and pour the contents of the skillet into a bowl.
- To the crawfish mixture add the Parmesan, 1 teaspoon Creole Seasoning, 1 egg, and 1/2 cup of the bread crumbs. Using your hands, divide the mixture into 4 equal parts, and shape into cakes approximately 3 inches across by 1/2 inch high.
- In a small bowl combine the flour with 2 teaspoons Creole Seasoning. In another bowl whisk together the remaining egg with the milk. In a shallow bowl combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning.
- Heat the remaining 1/4 cup oil in a large clean skillet over high heat. Dip each crawfish cake into the flour mixture, then the egg mixture, then the bread crumbs. When the oil is hot, add the cakes and fry them until brown, for about 2 minutes on each side. Drain on paper towels.
- To serve, place 1 crawfish cake on each of 4 plates and top with 1/2 cup of the Crawfish Cream. Garnish with chopped green onions and Creole Seasoning.
Nutrition Facts : Calories 996.1, Fat 82.8, SaturatedFat 43.5, Cholesterol 385.2, Sodium 618.9, Carbohydrate 40.8, Fiber 2.2, Sugar 2.9, Protein 24.5
CRAWFISH CAKES WITH LEMON BUTTER SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster.
Provided by Molly53
Categories Crawfish
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
- Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
- Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
- Form into 8 round cakes of about 1/2 cup each.
- Dust with flour.
- Heat olive oil in a skillet and cook cakes until golden on each side.
- For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
- Lower heat and whisk in butter a tablespoon at a time.
- To serve, ladle a little sauce on warmed salad plates; place two cakes on each.
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CRAWFISH CAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 40 mins
- Stir together crawfish, 2 cups breadcrumbs, and next 8 ingredients. Shape into 12 patties. Coat with remaining 1 cup breadcrumbs.
- Cook patties, in batches, in hot oil in a large skillet 3 to 4 minutes on each side or until lightly browned. Drain on paper towels, and serve with Cilantro-Lime Cream. Garnish, if desired.
A CRAWFISH CAKE RECIPE STRAIGHT OUT OF CAJUN COUNTRY
From myrecipes.com
Servings 4Total Time 47 mins
- Warm the oil in a sauté pan over medium heat for 30 seconds. Add the onion, bell peppers, and garlic and sauté until barely softened, about 1 minute. Remove from the heat and cool to room temperature.
- In a stainless steel bowl, stir together the crawfish, mustard, mayonnaise, hot sauce, Worcestershire sauce, Creole seasoning, eggs, and ¾ cup panko. Stir in the cooled onion and pepper mixture and blend until completely combined. Cover and refrigerate for 30 minutes.
- Divide into 8 equal portions. Form each portion into 2-inch cakes that are about ¾ inch thick. Roll in extra panko to coat each cake fully.
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