Low Country Cakes

2
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

How to Make Low Country Cakes

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

Printable Recipe Card

About Low Country Cakes