Chyrel's Recipes From Friends

Crawfish-Crab Cakes Recipe

Crawfish-Crab Cakes   


1 lb. fresh crawfish tailmeat chopped coarsely (crawfish tailmeat is now readily available in most grocery stores)
1 lb. lump crab meat well picked of shells
2 ea. medium size red bell peppers, chopped
2 ea. medium size green bell peppers, chopped
1 ea. medium red onion, chopped
1 Tbs. chopped fresh garlic
3 Tbs. butter
1/4 cup chopped fresh parsley
2 Tbs. Creole mustard or other whole grain mustard
2 Tbs. seafood seasoning (Old Bay spice will do)
Juice of 1 lemon
1/2 tsp. each salt and pepper
2 eggs, beaten
1 cup bread crumbs
1/2 cup flour
1/4 cup of olive oil
Tartar or Sherry Remoulade sauce

Spicy Sherry Remoulade sauce:
2 cups good quality mayonnaise
1/4 cup cream sherry
1 Tbs. chopped garlic
1 Tbs. lemon juice
2 Tbs. of Cajun seasoning
1/4 cup onion, finely chopped
1/4 cup dill pickle, finely chopped
2 dashes Tabasco
1 Tbs. fresh parsley, chopped
1/4 tsp. salt
1/4 tsp. black pepper


Saute onions, peppers, and garlic in butter until tender. Let cool. Blend crawfish tail meat, crab meat, parsley, mustard, seafood seasoning, lemon juice, salt, and pepper thoroughly in a mixing bowl. Add the cooled onion and pepper mixture and eggs, then fold in the bread crumbs. Form into four oz. cakes and dredge in flour. Heat the oil in a frying pan and brown both sides of the cakes in a frying pan, cooking approximately two minutes per side. Finish the cakes by placing them in a baking pan and placing them in a 350 degree oven for ten minutes. Serve with tartar sauce or for a real New Orleans flavor Sherry Remoulade sauce.
Instructions for Spicy Sherry Remoulad Sauce: Combine all ingredients, stir until blended, and chill

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