Crawfish Cakes With Lemon Butter Sauce Recipes

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CRAWFISH CAKES WITH CRAWFISH CREAM



Crawfish Cakes With Crawfish Cream image

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

1/4 cup plus 1 tablespoon olive oil
2 tablespoons chopped onions
1 tablespoon chopped green bell pepper
1 tablespoon chopped red bell pepper
2 teaspoons minced garlic
1 1/4 cups peeled crawfish tails (1/2 pound peeled equals 1 - 1 1/4 cups)
3 tablespoons emeril's creole seasoning plus 1 teaspoon emeril's creole seasoning (or other Creole or Cajun seasoning blend)
1/4 teaspoon salt
2 dashes Worcestershire sauce
2 dashes hot pepper sauce
1/4 cup freshly grated parmesan cheese
2 large eggs
1 cup breadcrumbs
1/2 cup all-purpose flour
1/2 cup milk
2 cups crawfish cream (recipe follows)
4 tablespoons chopped green onions
1/2 lb peeled crawfish tail
2 teaspoons emeril's creole seasoning
1/3 cup chopped green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 cup heavy cream
1 tablespoon unsalted butter

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

LOUISIANA CRAWFISH CAKES



Louisiana Crawfish Cakes image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 cakes

Number Of Ingredients 14

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
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice, or Paul Prudhomme Cajun 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 CAJUN AIOLI



Crawfish Cakes With Cajun Aioli image

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

3/4 cup mayonnaise
1/3 cup thousand island dressing
1/4 cup finely chopped parsley
2 teaspoons cajun seasoning
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 lb frozen crawfish meat
3 eggs, divided
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/2 cup finely diced Spanish onions or 1/2 cup yellow onion
1/4 cup plus 1 cup all-purpose flour, divided
5 tablespoons italian-seasoned dry breadcrumbs
2 tablespoons cajun seasoning
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh cilantro
1 cup olive oil

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

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

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.

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