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Crawfish Cakes w/ Cilantro-Lime Cream

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  • Crawfish Cakes w/ Cilantro-Lime Cream

    This sounds good to me...something different! It's from Southern Living magazine...

    Crawfish Cakes w/ Cilantro-Lime Cream

    1 lb. Crawfish Tail Meat
    3 cups soft Bread Crumbs
    1/cup Mayonnaise
    1/2 cup sliced Green Onions
    2 cloves minced Garlic
    1 teaspoon Tony Chachere's Cajun Seasoning
    1/4 tsp Cayenne
    1 Large Egg, slighty beaten
    Oil
    Mix together Crawfish, 2 cups of the Bread crumbs and the next 8 ingredients together. Shape into 12 patties, then coat with the remaining 1 cup Bread Crumbs. fry patties in small batches in large frying pan until lightly browned.Serve with Cilantro-Lime Cream.
    Have you made time to listen to the birds today........

  • #2
    Re: Crawfish Cakes w/ Cilantro-Lime Cream

    Oh yum... Just like crab cakes ..

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    • #3
      Re: Crawfish Cakes w/ Cilantro-Lime Cream

      if your crawfish tails are whole, or chopped large, then be careful not to over cook or the crawfish tails will tighten up like a rubber band. we've always chopped the tails up chunky? but not ground..

      this recipe seems to be missing the tabasco.
      the recipe my gramma gave me, the family one, has tony's hot seasoning, tony's makes regular, thena less salt one, and then a tony's hot. more spice less salt. this is the one we've adjusted too. use tony's hot instead of regular and the cayenne. needs a dash of salt to bring out the flavour.

      we've always made a remoulade sauce, to dip or smear on top.
      these freeze pretty well as well.
      I just hold on tighter, to a hand that's stronger...he knows my every thought, he clears my weary heart, and hold's on tighter...

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