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

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  • 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

  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

Printable Recipe Card

About Low Country Cakes





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