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 COMMENT:
In this great Lenten recipe, we have changed great crab cakes into
something better- shrimp and crawfish cakes. We garnish this sandwich
with sliced avocado and remoulade sauce to make a great Friday lunch
or dinner. Add bacon to make a tasty club sandwich for lunch any
other day of the week.
INGREDIENTS:
- ½ pound small shrimp, peeled and deveined (70-90 count)
- 1 pound crawfish tails, drained
- 2 tbsps green onions, minced
- 2 tbsps red bell pepper, minced
- 2 tbsps onions, minced
- 3 eggs
- 4 tsp lemon juice
- 2 tsp dry mustard
- 2 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1 tsp cayenne
- 4 tsp Zatarain's Creole Seasoning
- Louisiana Gold Pepper Sauce to taste
- 2 cups panko (Japanese) bread crumbs
- toasted slices of Texas toast
- lettuce
- sliced avocado
- remoulade sauce
METHOD:
In the bowl of a food processor, combine, shrimp, crawfish, green
onions, red bell pepper and onions. Pulse 2-3 times or until seafood
is coarsely chopped. In a large mixing bowl, whisk together eggs,
lemon juice, mustard, Worcestershire sauce, salt, cayenne and Creole
seasoning. Add seafood mixture and breadcrumbs. Form into 12 equal
balls and flatten into cakes. In a medium skillet, heat vegetable
oil over medium high heat. Sauté cakes until golden brown,
about 3-5 minutes on each side. Serve on Texas toast with lettuce,
bacon, avocado and remoulade sauce. Cut each sandwich into four
triangles and pierce with frilled toothpicks to keep each section
together.
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