Crawfish Cakes with Red Pepper Remoulade Sauce

Crawfish cakes about ready to flip over onto the other side in this picture. Getting ready to put the dish all together!

Ingredients:

Remoulade Sauce:

• 1 roasted red bell pepper, minced
• 1 c. sour cream
• Chopped basil
• Salt & pepper to taste
• Cayenne pepper to taste
• 1/4 c. olive oil

Crawfish Cakes:

• 1 lb. Louisiana crawfish tailmeat
• 2 T. minced roasted red bell pepper
• Chopped parsley, chives and basil
• 1 T. Creole mustard
• 2 t. mayonnaise
• 2 t. Cajun I Creole seasoning
• Salt & pepper to taste
• 1 egg
• 3/4 c. bread crumbs
• Juice of 1/2 lime
  

Directions:

For sauce:

1. Combine 1/4 c. minced red bell pepper with sour cream, basil, salt, pepper and cayenne. Slowly whisk in olive oil to form a creamy dressing. Refrigerate.

For crawfish cakes:

1. Coarsely chop tailmeat. Combine with all ingredients except bread crumbs and mix well. Form into 2" balls, roll in bread crumbs and flatten.
2. Melt some butter on a griddle or skillet over medium heat and saute' cakes until golden brown, about 1 minute per side. Finish cooking in 350 degree oven for 10 minutes.
3. Serve topped with remoulade sauce and sour cream.