Louisiana Crawfish Cakes
(Serves 2)Courtesy of Augie Lopez, Smilie's RestaurantRate this Recipe!
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1 lb. regular breadcrumbs1 lb. fresh Louisiana crawfish tails1 cup diced onions2 tsp. fresh diced garlic2 oz. olive oil2 eggs, whipped with fork1 stick butter (4 oz.)salt and pepper to taste
Place large frying pan on medium heat, adding olive oil and butter to melt. Add onions and garlic. Sauté until tender. Add crawfish, breadcrumbs, and eggs. Mix well. Take a few tablespoons of mixture into your hands and roll into a round crawfish cake. Add salt and pepper to taste. Add olive oil into a pan. Pre-heat, then fry crawfish cake on both sides until a golden brown. Garnish with crawfish sauce.
Crawfish Cake Sauce
4-oz. of Barq’s root beer½ cup red wine1 teaspoon Lea and Perrin Worcestershire sauce3 oz. sliced white onions2 teaspoons diced shallots1 cup of Louisiana crawfish tailssalt and pepper to tasteSauté ingredients 2-3 minutes. Pour desired amount over crawfish cake and enjoy. Bon Apetit!
