Creole Crab And Crawfish Cakes Recipes

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.

LOUISIANA CRAWFISH CAKES

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.

CREOLE CRABCAKES

Steps:

• Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
• Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
• Puree all ingredients in a blender.
• Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

CREOLE CRAB CAKES

Steps:

• Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
• Coat with flour or breadcrumbs. Chill at least 1 hour.
• Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.