Crawfish Cakes With Lemon Butter Sauce Recipes

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CRAWFISH CAKES WITH LEMON BUTTER SAUCE



Crawfish Cakes With Lemon Butter Sauce image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster.

Provided by Molly53

Categories     Crawfish

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup butter
2 cups onions, peeled and diced
1 cup celery, diced
1 cup red bell pepper, seeded and diced
1 cup green bell pepper, seeded and diced
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
1 lb crawfish tail meat
2 ounces romano cheese, grated (about 1/2 cup)
1 cup dry breadcrumbs
salt and pepper, to taste
4 tablespoons olive oil
4 tablespoons flour, for dusting
2 lemons, juice of
1/4 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
1 cup butter, cut into tablespoons

Steps:

  • To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
  • Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
  • Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
  • Form into 8 round cakes of about 1/2 cup each.
  • Dust with flour.
  • Heat olive oil in a skillet and cook cakes until golden on each side.
  • For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
  • Lower heat and whisk in butter a tablespoon at a time.
  • To serve, ladle a little sauce on warmed salad plates; place two cakes on each.

LOUISIANA CRAWFISH CAKES



Louisiana Crawfish Cakes image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 cakes

Number Of Ingredients 14

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

Steps:

  • 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.

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