Crawfish Patties Recipes

LOUISIANA CRAWFISH CAKES

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.

CRAWFISH PATTIES

Steps:

• In a small bowl, combine sauce ingredients. Cover and refrigerate until serving time.
• In a large bowl, combine all patty ingredients except oil.
• Heat oil in a large nonstick skillet over medium heat.
• Add spoon 1/3 cup mixture into skillet for each patty, cooking 4-5 minutes on each side or until golden brown. The patties will be very loose when you first flip them over. Use a spatula to flatten them after they are flipped, and flip again if needed until they firm up.
• Drain on paper towels.
• Serve patties topped with sauce or cocktail sauce.

LOUISIANA CRAWFISH CAKES

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.

SHRIMP AND CRAWFISH CAKES

Steps:

• Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined.
• Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs.
• Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.

CAJUN CRAWFISH PATTIES

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.