Alice’s Spicy Crawfish Cakes

January 25, 2017
Alice
FIne Beginnings, Hot Appetizers, Seafood & Shellfish

Alice's Spicy Crawfish Cakes

Recipe By: Alice Morrow

Alice's Spicy Crawfish Cakes

Ingredients

6 lbs. crawfish tails
2 c. chopped onion mix
1 c. chopped bell pepper (mix with red, yellow, orange and green peppers)
2-3 minced, seeded jalapeno peppers
2 bunches green onions, finely chopped
1 bunch fresh parsley, chopped
1 ½ c. Miracle whip or mayo
⅔ c. Creole mustard
¾ c. Romano cheese, optional
4 ½-5 c. Italian bread crumbs
6 eggs, lightly beaten
Salt, red/black pepper, garlic powder
Flour
Olive oil or butter

Instructions

In a bowl, mix all the ingredients except flour and olive oil. Mix well. You will adjust the amount of bread crumbs to get the right consistency and that the cakes hold together.
Form cakes into balls first (golf ball size for appetizers and double size for entrée).
Place balls on baking sheet and refrigerate for at least 1 hour or until ready to prepare. You can also freeze at this point.
When ready to prepare, heat olive oil or melt butter that covers the bottom of skillet.
Dust balls in seasoned flour.
Saute in olive oil or butter, gently pressing balls into cakes as they cook. Turn frequently until golden brown on both sides.

Notes

*****Serve with your favorite sauce: tartar, remoulade, cocktail or catsup, etc. The picture is with cocktail sauce. Below is a recipe for Creole Remoulade Sauce that I often use.

Alice's Spicy Crawfish Cakes

Recipe By: Alice Morrow

CREOLE REMOULADE SAUCE:

Ingredients