Sunday, March 25, 2007Crawfish Cakes Recipe
You should be able to buy a 16 ounce package of frozen crawfish meat. Let it completely thaw out; wash and drain.
Saute one small onion chopped fine and one stalk of celery
chopped fine in 1 tablespoon of olive oil and let cool.
Put the crawfish meat in a bowl and add:
A big pinch of cayenne
A pinch of either sea salt or kosher salt and pepper.
1 Tablespoon of horseradish
2 Tablespoons of Mayonnaise
The juice of 2 small lemons
The cooled sauteed onion/celery mixture
1 and a half rows of Ritz Crackers crushed in your hands
Mix together with your hands the above ingredients. Make small meatball like form and place each one on a plate. You should get around a dozen.
Cover with plastic wrap. Let them set up in the fridge for about an hour.
Heat about 4 - 5 tablespoons of butter in a skillet. When the butter is foaming, skim off the foam leaving the clarified butter.
Make patties out of the crawfish balls and carefully place them in the skillet.
Do not crowd them. Do a few at a time. Do not move around or turn. Let them fry for about 3 or 4 minutes per side or until brown. You can place them on a cookie sheet and keep warm in the oven as they get done.
You can serve these with any kind of sauce you like. Maybe a salsa, or a cocktail sauce, or even a Béarnaise Sauce.
This recipe for Crawfish Cakes is courtesy of Johnny Lonadier.
In most of the South, peeled crawfish tails are readily available in the frozen food section of several grocery store chains. A little expensive, but it's worth it! It's a lot of work to cook and peel those crawfish!