 |  |  with garlic bread ~ German potato salad ~ green salad |
 |  my usual Creole seasoning |  frozen crawfish |  after baking |
Lots of FRESH or frozen CRAWFISH or CRAB in here (no fake crab, please) ~ with diced onions, celery, fresh HERBS ~ CREOLE seasoning & Spicy Mustard. (You can find frozen crawfish tails (from Louisiana, if you're careful about where your seafood comes from) for usually less than $8 for 12 oz. at Kroger.) ** NOTE that mine are BAKED, not fried.
I made large ones to have for dinner (you can put them on hamburger-style buns, if you want, but we just ate them "as-is" ~ or make them smaller for a 1st course or appetizer. You can assemble them earlier in the day, and then chill (yes, YOU can chill too ~ haha) in fridge until ready to make for dinner.
Baked CRAWFISH or CRAB CAKES
12-16 oz. FRESH or frozen (thawed) CRAWFISH or lump crabmeat (no “fake” crab, please!)
1-2 tsp Creole Seasoning (i.e. Zatarain’s, Slap Your Mama or Tony Chachare)
1/2 cup PANKO breadcrumbs, plain (if you only have 12 oz. seafood, you may need to add about 2 TB flour too ~ I used rice flour, to keep it lighter with less gluten)
1 stalk celery, very small chop ……………..about 2 TB white onion, diced
2 TB mayonnaise………………………………1 egg
1 tsp. lemon juice
2 TB Dijon, Spicy Brown or Creole mustard
1 TB fresh chopped herbs (whatever you have: I had fresh oregano & thyme)
Salt & pepper to taste (I used 1-2 tsp. pink Himalayan salt & 1-2 tsp. black pepper)
OPTIONAL: lemon wedges and/or horseradish sauce
So, my mom (who's watching from above) keeps reminding me to tell you that all wrapping that your crawfish or crab came in should go into a plastic bag and tied or sealed before you put it into the garbage! (Yes, she was the nutty mom who put banana peels into zip-lock baggies & washed ice cream bar wrappers & sticks before they went into the garbage! I'm not quite that bad, but can "feel" her shaking her head at me when I don't put certain things into sealed bags first)
***
Combine all ingredients except crawfish / crabmeat in a medium-sized bowl. Gently fold in crawfish / crabmeat. Shape into 4-6 cakes. (If they feel a little "wet", you can put everything back into the bowl and gently fold in about 2 TB of flour ~ then try making the patties again.) If possible, refrigerate for about 30 minutes before baking (or assemble earlier in the day and refrigerate {loosely covered} until ready to bake).
Bake at 375 for 15-18 minutes until cakes are golden brown & hot. If you want, serve with lemon wedges or prepared horseradish sauce
I made 4 big crawfish cakes with a 12 oz. package of frozen crawfish. I ate one and my husband ate 2, if that tells you how many it serves. In the photos, I served garlic bread, German potato salad and a green salad (with prepared cream horseradish for the crawfish cakes)
I made large ones to have for dinner (you can put them on hamburger-style buns, if you want, but we just ate them "as-is" ~ or make them smaller for a 1st course or appetizer. You can assemble them earlier in the day, and then chill (yes, YOU can chill too ~ haha) in fridge until ready to make for dinner.
Baked CRAWFISH or CRAB CAKES
12-16 oz. FRESH or frozen (thawed) CRAWFISH or lump crabmeat (no “fake” crab, please!)
1-2 tsp Creole Seasoning (i.e. Zatarain’s, Slap Your Mama or Tony Chachare)
1/2 cup PANKO breadcrumbs, plain (if you only have 12 oz. seafood, you may need to add about 2 TB flour too ~ I used rice flour, to keep it lighter with less gluten)
1 stalk celery, very small chop ……………..about 2 TB white onion, diced
2 TB mayonnaise………………………………1 egg
1 tsp. lemon juice
2 TB Dijon, Spicy Brown or Creole mustard
1 TB fresh chopped herbs (whatever you have: I had fresh oregano & thyme)
Salt & pepper to taste (I used 1-2 tsp. pink Himalayan salt & 1-2 tsp. black pepper)
OPTIONAL: lemon wedges and/or horseradish sauce
So, my mom (who's watching from above) keeps reminding me to tell you that all wrapping that your crawfish or crab came in should go into a plastic bag and tied or sealed before you put it into the garbage! (Yes, she was the nutty mom who put banana peels into zip-lock baggies & washed ice cream bar wrappers & sticks before they went into the garbage! I'm not quite that bad, but can "feel" her shaking her head at me when I don't put certain things into sealed bags first)
***
Combine all ingredients except crawfish / crabmeat in a medium-sized bowl. Gently fold in crawfish / crabmeat. Shape into 4-6 cakes. (If they feel a little "wet", you can put everything back into the bowl and gently fold in about 2 TB of flour ~ then try making the patties again.) If possible, refrigerate for about 30 minutes before baking (or assemble earlier in the day and refrigerate {loosely covered} until ready to bake).
Bake at 375 for 15-18 minutes until cakes are golden brown & hot. If you want, serve with lemon wedges or prepared horseradish sauce
I made 4 big crawfish cakes with a 12 oz. package of frozen crawfish. I ate one and my husband ate 2, if that tells you how many it serves. In the photos, I served garlic bread, German potato salad and a green salad (with prepared cream horseradish for the crawfish cakes)
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