Crawfish Cakes With Crawfish Cream

Submitted by gailanng

"Store-bought crawfish tails work just fine in this recipe. Emeril's recipe."

 

• Ready In: 1hr 20mins
• Ingredients: 24
• Yields: 4 appetizers

ingredients

• 1⁄4 cup plus 1 tablespoon olive oil
• 2 tablespoons chopped onions
• 1 tablespoon chopped green bell pepper
• 1 tablespoon chopped red bell pepper
• 2 teaspoons minced garlic
• 1 1⁄4 cups peeled crawfish tails (1/2 pound peeled equals 1 - 1 1/4 cups)
• 3 tablespoons emeril's creole seasoning plus 1 teaspoon emeril's creole seasoning (or other Creole or Cajun seasoning blend)
• 1⁄4 teaspoon salt
• 2 dashes Worcestershire sauce
• 2 dashes hot pepper sauce
• 1⁄4 cup freshly grated parmesan cheese
• 2 large eggs
• 1 cup breadcrumbs
• 1⁄2 cup all-purpose flour
• 1⁄2 cup milk
• 2 cups crawfish cream (recipe follows)
• 4 tablespoons chopped green onions

• Crawfish Cream

• 1⁄2 lb peeled crawfish tail
• 2 teaspoons emeril's creole seasoning
• 1⁄3 cup chopped green onion
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 teaspoon hot pepper sauce
• 1 cup heavy cream
• 1 tablespoon unsalted butter

directions

1. Prepare Crawfish Cream: Sprinkle the crawfish with the Creole Seasoning and use your hands to coat thoroughly.
2. In a medium skillet over high heat, combine the seasoned crawfish, green onions, Worcestershire, and hot pepper sauce and cook for 1 minute. Stir in the cream, bring to a boil and cook for 4 minutes, still over high heat. Add the butter and whisk gently until thoroughly incorporated, for about another minute. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 1 day. Reheat over lowest heat. Set aside.
3. Crawfish Cakes: Heat 1 tablespoon of the oil in a large skillet over high heat. When the oil is hot, add the onions, green and red peppers, and garlic and sautÈ for 30 seconds. Add the crawfish tails, 2 teaspoons Creole Seasoning, salt, Worcestershire, and hot pepper sauce, and sautÈ for 1 1/2 minutes, occasionally shaking the skillet. Remove from the heat and pour the contents of the skillet into a bowl.
4. To the crawfish mixture add the Parmesan, 1 teaspoon Creole Seasoning, 1 egg, and 1/2 cup of the bread crumbs. Using your hands, divide the mixture into 4 equal parts, and shape into cakes approximately 3 inches across by 1/2 inch high.
5. In a small bowl combine the flour with 2 teaspoons Creole Seasoning. In another bowl whisk together the remaining egg with the milk. In a shallow bowl combine the remaining 1/2 cup bread crumbs with the remaining 1 teaspoon Creole Seasoning.
6. Heat the remaining 1/4 cup oil in a large clean skillet over high heat. Dip each crawfish cake into the flour mixture, then the egg mixture, then the bread crumbs. When the oil is hot, add the cakes and fry them until brown, for about 2 minutes on each side. Drain on paper towels.
7. To serve, place 1 crawfish cake on each of 4 plates and top with 1/2 cup of the Crawfish Cream. Garnish with chopped green onions and Creole Seasoning.