CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
CAJUN CRAB CAKES (NO BREADCRUMBS)
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Provided by Tracy
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 6
Number Of Ingredients 23
Steps:
- Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
- Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
- Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
- Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
- Shape the crab mixture into 12 small cakes.
- Heat vegetable oil in the skillet over medium high heat.
- Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
- To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g
CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE
This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty.
Provided by Dawn399
Categories Crab
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
- Set aside and refrigerate.
- Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
- Place in a large mixing bowl.
- Mix remaining ingredients except bread crumbs.
- Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
- Place bread crumbs evenly on a cookie sheet.
- Form about 8 patties and coat them with bread crumbs.
- Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
- Cook for about 2-3 minutes each side until brown and crisp on outside.
- Serve with red pepper sauce.
Nutrition Facts : Calories 173.2, Fat 6.2, SaturatedFat 1.2, Cholesterol 115.6, Sodium 378.7, Carbohydrate 17.4, Fiber 2.8, Sugar 3.7, Protein 13.2
CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- 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.
- 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
CREAMY CAJUN CRAWFISH STEW
This decadent dish pairs spicy crawfish and chicken with flavorful peppers, onions, and okra in a creamy cheese sauce.
Provided by POPINKI
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Spray a heavy bottom pot with cooking spray, and place over medium heat. Saute onion, green bell pepper, red bell pepper and okra until soft. Season with a pinch of Cajun seasoning. Remove from pot, and set aside.
- Coat pot with cooking spray (turn off flame while spraying), and return to medium high heat. Saute chicken until no longer pink, and juices run clear. Season with 1 tablespoon Cajun seasoning. Stir in crawfish, and cook for 1 minute. Remove from pot, and set aside with vegetables.
- Melt butter in pot on medium low heat. Whisk in flour until roux begins to bubble. Add milk, and whisk until smooth. Add half-and-half, and whisk continuously until mixture thickens enough to coat the back of a spoon. Add a pinch of salt. Stir in shredded Cheddar cheese a little at a time until well incorporated. Add grated Romano cheese and whisk until incorporated. Season with chili powder and paprika. Stir in chicken, crawfish and vegetable mixture. Simmer for 5 minutes.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 21 g, Cholesterol 218.8 mg, Fat 38.5 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 23.2 g, Sodium 1084.9 mg, Sugar 9.3 g
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