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.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 9.5 g, Cholesterol 89.2 mg, Fat 23 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 3.2 g, Sodium 321.3 mg, Sugar 1.3 g
CRAWFISH AND CORN CAKES
Steps:
- Heat the 2 tablespoons oil in a medium heavy skillet over medium-high heat. Add the corn, crawfish, shallots, garlic, salt, and cayenne and cook, stirring often, to heat through and blend the flavors, about 5 minutes. Remove from the heat and let cool. Beat the eggs in a large mixing bowl. Add the milk, cornmeal, flour, masa harina, baking powder, and Essence and mix well. Stir in the crawfish mixture and mix well. Heat about 2 tablespoons of the remaining olive oil in a medium heavy skillet over medium-high heat. In batches, drop tablespoons of the batter into the skillet and cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain. Serve warm, topping each cake with a spoonful of sour cream and some sliced smoked salmon and caviar, if you wish.
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- Combine remaining 3 cups milk, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan; bring to a simmer over medium-high heat. Gradually add grits, stirring with a whisk. Cover, reduce heat, and simmer 11 minutes or until thick, stirring frequently. Add corn mixture; cook an additional 3 minutes, stirring frequently. Remove from heat; add cheese and 3 tablespoons sour cream, stirring until cheese melts. Keep warm.
- To prepare crawfish, place flour in a large nonstick skillet over medium heat; cook 4 minutes or until lightly browned, stirring frequently. Remove flour from pan; set aside. Wipe pan clean.
- Return pan to medium heat. Add oil and sausage to pan; cook 3 minutes, stirring occasionally. Add onion, bell pepper, garlic, thyme, and 1/4 teaspoon salt; cook 3 minutes, stirring occasionally. Add reserved flour, tomato paste, and crawfish; cook 1 minute, stirring frequently. Stir in 1 cup milk; bring to a simmer, and cook 2 minutes or until sauce thickens, stirring frequently. Remove from heat. Stir in 1/4 cup sour cream. Sprinkle 1 tablespoon chives over crawfish mixture. Stir 3 tablespoons chives into grits; serve with crawfish mixture.
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