Crawfish Cakes With Lemon Butter Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Crawfish Cakes
- 1⁄2 cup butter
- 2 cups onions, peeled and diced
- 1 cup celery, diced
- 1 cup red bell pepper, seeded and diced
- 1 cup green bell pepper, seeded and diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
- 1 lb crawfish tail meat
- 2 ounces romano cheese, grated (about 1/2 cup)
- 1 cup dry breadcrumbs
- salt and pepper, to taste
- 4 tablespoons olive oil
- 4 tablespoons flour, for dusting
-
Lemon Butter Sauce
- 2 lemons, juice of
- 1⁄4 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
- 1 cup butter, cut into tablespoons
directions
- To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
- Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
- Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
- Form into 8 round cakes of about 1/2 cup each.
- Dust with flour.
- Heat olive oil in a skillet and cook cakes until golden on each side.
- For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
- Lower heat and whisk in butter a tablespoon at a time.
- To serve, ladle a little sauce on warmed salad plates; place two cakes on each.
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RECIPE SUBMITTED BY
Molly53
United States