1 tb Diced scallions
1 tb Diced red onion
1 tb Diced yellow onion
1 tb Diced yellow; red, green and
; Poblano peppers
1 tb Creole mustard
1 ds Louisiana Hot Sauce
1/4 ts Worcestershire Sauce
2 tb Medium graded Asiago cheese
2 1/2 c Fresh bread crumbs
1 lb Crawfish tails; cleaned
3 Eggs
1 c Panko; Japanese bread
; crumbs
2 Turns fresh ground black
-pepper
1 ts Paul Prudhomme’s Seafood
-Magic
1 pn Crushed red pepper flakes
1 pn White pepper
1 tb Chopped fresh parsley
Canola oil for deep frying
———————–HONEY JALAPENO DRESSING———————–
1 c Mayonnaise
3 1/4 c Whipping cream
2 tb Honey
2 tb Green onions; finely chopped
1 Jalapeno pepper; seeded and
-diced
1 ds Hot pepper sauce
1 ds Worcestershire Sauce
1 pn Cayenne pepper
1 pn White pepper
1 Turn freshly ground black
-pepper
Pre-heat the oil in a deep fryer to 365 degrees. In a saute pan, add
onions, peppers, Creole mustard, hot sauce and Worcestershire sauce.
Cook over moderate heat for 10 minutes. Remove contents to a
stainless steel bowl. Add Asiago cheese and 1 1/2 cups fresh bread
crumbs. Add crawfish tails and 1 egg and mix to combine. Form into 1
ounce patties.
In a bowl mix together the remaining fresh bread crumbs and the
panko. In another bowl, beat together the 2 remaining eggs. Dip a
pattie into the beaten eggs, it roll in the bread crumb mixture and
then deep fry it until golden brown, about 3 minutes. Drain on paper
towels. Repeat with the rest of the crawfish mixture. Serve
immediately or hold in a 250 degree oven. Serve with Honey Jalapeno
Dressing.
Yield: 10 servings
HONEY JALAPENO DRESSING:
In a bowl, whisk together all ingredients. Thin with additional
cream, if desired. Place crawfish cakes on serving plates and spoon
the sauce over them. Serve immediately.
Yields
1 servings
