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
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