Recipe courtesy of James O'Donnell
Louisiana Crawfish Cakes
- Level: Intermediate
- Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 245
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 223
- Sodium
- 442
- Total: 55 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice, or Paul Prudhomme Cajun spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish
Directions
- 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.