Crawfish And Corn Cakes Recipes

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CRAWFISH CAKES



Crawfish Cakes image

A variation of Maryland-style crab cakes that uses crawfish tail meat instead of crab meat.

Provided by mattTRAZY

Categories     Seafood     Shellfish     Crawfish

Time 1h25m

Yield 8

Number Of Ingredients 8

1 beaten egg
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce (such as Crystal ®)
1 pound cooked and peeled whole crawfish tails
1 sleeve buttery round crackers, crushed
¼ cup canola oil

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



CRAWFISH AND CORN CAKES image

Categories     Shellfish     Appetizer

Yield Makes 48 Cakes

Number Of Ingredients 17

2 tablespoons olive oil plus about 1/4 cup for frying
1 1/4 cups corn kernels (from 2 to 3 ears of fresh corn)
1/2 pound peeled crawfish tails, chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon cayenne
2 large eggs
1 1/4 cups milk
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina (available at Latin markets and many supermarkets)
2 teaspoons baking powder
1 teaspoon Emeril's Original Essence
Sour cream for garnish (optional)
Sliced smoked salmon for garnish (optional)
Caviar for garnish (optional)

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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