Crawfish Cakes With Cajun Aioli |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A McMurphy's Grill recipe. Ingredients:
3/4 cup mayonnaise |
1/3 cup thousand island dressing |
1/4 cup finely chopped parsley |
2 teaspoons cajun seasoning |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons fresh lime juice |
1 lb frozen crawfish meat |
3 eggs, divided |
1/4 cup diced yellow bell pepper |
1/4 cup diced red bell pepper |
1/2 cup finely diced spanish onions or 1/2 cup yellow onion |
1/4 cup plus 1 cup all-purpose flour, divided |
5 tablespoons italian-seasoned dry breadcrumbs |
2 tablespoons cajun seasoning |
2 tablespoons dijon mustard |
2 tablespoons finely chopped fresh cilantro |
1 cup olive oil |
Directions:
1. To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice. Cover and refrigerate until needed.
2. To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat; set liquid aside in a medium bowl. Squeeze as much additional liquid from the crawfish meat as possible; add to the bowl. (You will need 2 tablespoons liquid.).
3. Beat 1 egg in a large bowl. Add crawfish meat, bell peppers, onion, 1/4 cup flour, bread crumbs, Cajun seasoning, mustard and cilantro; mix gently but thoroughly. Form into 8 cakes, each about 1 inch thick and 2 to 3 inches in diameter.
4. Divide the remaining 1 cup flour between 2 shallow bowls. Whisk together the remaining 2 eggs and 2 tablespoons liquid from the crawfish in a third bowl.
5. Coat both sides of each cake in flour, then in egg wash, then in flour from the second bowl.
6. Heat oil in a medium frying pan over medium-high heat. Add cakes to pan, working in batches if necessary; cook until golden brown on both sides, about 2 - 3 minutes per side.
7. Drizzle aioli over the crawfish cakes and serve.
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