These crawfish and lump crab cakes have a delicate, buttery taste that is slightly sweet and crispy. They are perfect for your winter entertaining, the big game or other fun gatherings with friends and family.
This recipe courtesy of Hormel and the Culinary Institute of America.
- 1 pound fresh Louisiana crawfish tail meat, chopped coarsely
- 1 pound lump crab meat, well picked for any shell particles
- 2 each red bell pepper, small dice
- 1 green pepper, small dice
- 1 small red onion, small dice
- 1 tablespoon chopped fresh garlic
- 3 tablespoons butter
- 1/4 cup chopped fresh parsley
- 2 tablespoons Creole mustard
- 1 tablespoon Old Bay seafood seasoning
- 1 1/2 tablespoons blackening seasoning
- Juice of one lemon
- 1/2 teaspoon each salt and fresh ground black pepper
- 2 eggs, beaten
- 1 cup bread crumbs (fesh white with crusts removed, preferred)
- 1/2 cup flour
- 1/4 cup olive oil
- 1 Sauté onions, peppers and garlic in butter until tender. Remove from heat and let cool.
- 2 Blend crawfish tail meat, crab meat, parsley, mustard, spices (reserve 1/2 tablespoon blackening spice for later), and lemon juice thoroughly but gently in a mixing bowl.
- 3 Add the cooled vegetable mixture and eggs, and then gently fold in the bread crumbs. Form into 4-ounce cakes, chill and keep them in the refrigerator for about an hour to rest before cooking.
- 4 When ready, dredge cakes in the flour mixed with the remaining blackening spice and brown in a sauté pan over medium-high heat with the olive oil.
- 5 Finish the cakes in a 350ºF oven until hot throughout, about 10 minutes.
- 6 Serve with your favorite sauce and fresh lemon wedges.