Crawfish Cakes With Lemon Butter Sauce

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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