Crawfish Cakes With Lemon Butter Sauce Recipes

CRAWFISH CAKES WITH LEMON BUTTER SAUCE

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.

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.