Cajun Crawfish Crab Cakes With Spicy Red Pepper Sauce Recipes

CRAB CAKE RECIPE WITH CREAMY CRAB CAKE SAUCE

Steps:

• In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
• In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
• Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
• Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
• Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.

CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE

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.

CRAWFISH CAKES

Steps:

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce, and hot pepper sauce in a bowl.
• Place the crawfish tail meat and crushed crackers in a large bowl, and mix in the mayonnaise mixture until thoroughly combined. Refrigerate the crawfish mixture until it can hold a shape, about 1 hour. Form the chilled mixture into 8 patties.
• Heat the canola oil in a skillet over medium heat, and fry the patties until golden brown on each side, about 6 minutes per side. Drain on paper towels.