Recipe courtesy of Marlene LeBoeuf
Creole Crab and Crawfish Cakes
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 30 min
- Yield: 4 to 6 servings or 10 to 12 ca
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
1tablespoon 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.
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
