DELICIOUS CREOLE BAKED OYSTER DRESSING2 (16-oz.) containers shucked oysters, drained, liquor saved6 T. butter2 c.…
Shrimp or Crawfish Cakes with Chipotle Tartar Sauce
| Shrimp or Crawfish Cakes with Chipotle Tartar Sauce | Print |
Recipe By: Alice Morrow
Chipotle Tartar Sauce
Ingredients
- 2 dried chipotle peppers
- 1-2 jalapenos, seeded
- ½ c. spicy mayo
- Juice of 1 lemon
- 1 bunch green onions, chopped
- Salt, black pepper
- Tabasco to taste
Instructions
- Tartar Sauce: In cast-iron skillet over high heat, pan roast the peppers, toasting them on all sides, until smoky and slightly charred. Chop finely. In small bowl, combine with remaining ingredients. Season to taste. Refrigerate until ready to use.
| Shrimp or Crawfish Cakes with Chipotle Tartar Sauce | Print |
Recipe By: Alice Morrow
SHRIMP OR CRAWFISH CAKES:
Ingredients
- 2 T. plus 1 t. olive oil
- 1 c. medium shrimp or crawfish, roughly chopped, seasoned
- 3 T. onion, finely chopped
- 3 T. red bell pepper, finely chopped
- 3 T. celery, finely chopped
- 1 t. minced garlic
- 1 egg
- ½ c. plain bread crumbs or Italian
- Juice of 2 lemons
- 2 bags Angel Hair Cole Slaw
- 1 (6 oz.) container crumbled blue cheese
- 2-3 fresh avocados, chopped
- Olive oil
- Salt, black pepper
- 1 (12-oz.) jar marinated green beans, asparagus or okra
- Paprika
- Really good, thick Balsamic vinegar
Instructions
- : In saute pan, put the 1 t. of olive oil, add onion, bell pepper and celery. Toss and cook for 2 minutes until tender.
- Add the seasoned shrimp or crawfish, that have been chopped, and the garlic and cook until done.
- Transfer seafood to a bowl and let cool a little.
- In a bowl, combine beaten egg and bread crumbs and season to taste.
- Add seafood to the bread crumb mixture and form 4-6 patties or smaller for appetizer.
- Place on baking sheet and refrigerate for at least 1 hour.
- The day before, combine the cole slaw, blue cheese, drizzles of olive oil, salt and pepper. Tastes better if done day before.
- When ready to serve dish, place the cole slaw in bottom of serving platter. Take the avocado and make 3-4 mounds in the corners of dish.
- In a non-stick skillet, heat rest of olive oil. Brown the cakes on each side, depending on size of cakes, will determine how long to cook. Squeeze fresh lemon juice on top of cakes while cooking.
- Take cooked cake and place on the cole slaw bed. In the mounds of avocado, stick some of the marinated green beans, asparagus or okra. Sprinkle with paprika.
- Place the chipotle tartar sauce in a bowl and place on the side of serving platter or nest it in middle of platter.
Notes
*****You can also bake these cakes. Place on baking sheet, sprayed with PAM. Place in 375 oven for 15-20 minutes depending on size of cakes. They should be golden brown. Before placing in oven, squeeze fresh lemon juice all over cakes and drizzle some olive oil.
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