Creole Crab and Crawfish Cakes

Total Time:
1 hr 2 min
Prep:
30 min
Inactive:
2 min
Cook:
30 min

Yield:
4 to 6 servings or 10 to 12 ca
Level:
Intermediate

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
  • 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
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • 1/2 teaspoon hot pepper sauce
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:

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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