REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Marvelous Mini Crawfish Cakes with Remoulade Sauce
| Marvelous Mini Crawfish Cakes with Remoulade Sauce | Print |
Recipe By: Alice Morrow
Marvelous Mini Crawfish Cakes with Remoulade Sauce
Ingredients
- 2 T. butter
- 1 c. chopped onion
- ½ c. chopped green bell pepper
- ½ c. chopped red bell pepper
- 2 T. minced garlic
- 1 T. fresh lemon juice
- 2 T. chopped fresh parsley
- 1 T. Miracle whip or mayo
- 1 T. creole mustard
- 1 t. salt
- 1 t. chopped fresh chives
- 1 t. crushed red pepper flakes
- 1 t. black pepper
- 2 eggs
- 1 (lb.) bag of fresh crawfish tails, chopped
- 1 c. panko bread crumbs
- ⅔ c. cornmeal
- 3 T. melted butter
- 1 roasted red bell pepper, minced
- 1 c. sour cream
- 1 T. chopped fresh basil
- ¼ c. olive oil
- 3 T. canola oil
Instructions
- In large skillet, melt butter over medium heat.
- Add onion and cook until translucent.
- Add bell pepper and cook until soft.
- Add garlic and cook for 1 minutes. Remove from heat and reserve.
- In large bowl, add lemon juice, parsley, mayo, mustard, salt, chives, red pepper, black pepper and eggs.
- Whisk to combine.
- Add reserved onion mixture, crawfish, bread crumbs, cornmeal and melted butter. Gently combine.
- Using a 1 ounce spring-loaded scoop, form the crawfish mixture into balls, then slightly flatten.
- In bowl of food processor, combine red pepper, sour cream, basil and olive oil. Pulse until combined and transfer to small bowl. Set aside.
- In large skillet, heat 3 T. canola oil over medium heat. Working in batches, cook cakes 3-4 minutes, until golden brown. Flip cakes and cook another 2-3 minutes.
- Remove from heat, and let cool slightly on wire rack. Serve with red pepper remoulade sauce or your favorite sauce.
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