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:)


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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

Directions Step-By-Step

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

About this Recipe