Louisiana Crawfish Cakes Food

LOUISIANA CRAWFISH CAKES

Louisiana Crawfish Cakes image

Provided by Food Network

Yield 8 cakes

Number Of Ingredients 14

Ingredients

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
2 crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

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 LEMON BUTTER SAUCE

Crawfish Cakes With Lemon Butter Sauce image

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

Ingredients

1/2 cup butter
2 cups onions, peeled and diced
1 cup celery, diced
1 cup red bell pepper, seeded and diced
1 cup green bell pepper, seeded and diced
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
1 lb crawfish tail meat
2 ounces romano cheese, grated (about 1/2 cup)
1 cup dry breadcrumbs
salt and pepper, to taste
4 tablespoons olive oil
4 tablespoons flour, for dusting
2 lemons, juice of
1/4 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
1 cup butter, cut into tablespoons

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.

SOUTHERN CRAWFISH CAKES

Southern Crawfish Cakes image

Make and share this Southern Crawfish Cakes recipe from Food.com.

Provided by gailanng

Categories Crawfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb crawfish tail, cooked and peeled (if using frozen, drain and rinse)
3 cups soft breadcrumbs, divided
1/2 cup mayonnaise
1/2 cup green onion, chopped
2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon cajun seasoning
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
3 tablespoons vegetable oil
4 fresh parsley sprigs, for garnish

Steps:

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. Garnish with parsley and serve.

Nutrition Facts : Calories 290.5, Fat 13.7, SaturatedFat 2.1, Cholesterol 167.8, Sodium 305, Carbohydrate 19.8, Fiber 1.2, Sugar 2.4, Protein 21.4

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