Low Country Cakes

Sherri Williams

By
@logansw

Since I love crab cakes, I thought that I would make these crawfish cakes for a change. They turned out great!Hope you enjoy them. Happy Cooking! sw:)

Rating:
★★★★★ 6 votes
Comments:
Serves:
6 main or 24 appetizers
Prep:
20 Min
Cook:
30 Min

Ingredients

12 oz
cooked crawfish tails, chopped
1/4 lb
cooked andouille sausage, chopped
2
celery hearts, chopped
1 small
red pepper, chopped
1 small
onion, chopped
2 Tbsp
tbsp italian parsely, chopped
1 large
egg, beaten
3 Tbsp
mayonnaise
1 Tbsp
seafood seasoning
1/2 c
panko bread crumbs
1
lemon, zest
5 Tbsp
evoo

CHIPOTLE COLESLAW:

1 pkg
coleslaw mix
1
chipotle pepper in adobo sauce, chopped
2 oz
arugula
3 Tbsp
apple cider vinegar
3 Tbsp
mayonnaise
1 Tbsp
sugar
salt and pepper to taste
chill coleslaw for 30 minutes

Step-By-Step

1In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft.
Remove from pan and cool for about 10 minutes
2In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo,
1/4 panko bread crumbs and seafood seasoning. Mix well.
3Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
4Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
5Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
6Slice bread in half. place patties, bread, top with coleslaw and top half of bread

About this Recipe