Creole Crab and Crawfish Cakes

Ingredients

• 1 pound crawfish
• 1 pound crabmeat
• 3 large eggs
• 1 teaspoon dry mustard
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon Creole mustard
• 1/4 cup bell pepper, chopped
• 1/4 cup celery, chopped
• 1/2 cup chopped onion
• 1 cup rice, cooked
• 1 cup saltines, broken
• 1/2 cup bread crumbs

Directions

In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Zesty Remoulade Sauce:

• 1 cup mayonnaise
• 3 green onions, finely chopped
• 1 celery stalk, finely chopped
• 2 tablespoons horseradish, prepared and drained
• 1 tablespoon chives, finely chopped
• 1 tablespoon Dijon mustard
• 1tablespoon fresh lemon juice
• 1 clove garlic
• 1/2 teaspoon hot pepper sauce

Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled. Yield: 1 3/4 cups of sauce