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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I went to the Cajun Cookoff, held every year here in St. Louis, and came away totally inspired. This recipe is by Dean Gallagher, a contestant in the amateur division, and he totally rocked it! For those who want something sophisticated but different, a cajun spin on Eggs Benedict. Ingredients:
ingredients |
toasted english muffin |
crawfish cake (recipe below) |
poached egg |
drizzle with cajun aioli (recipe below) |
garnish |
crawfish cake recipe |
ingredients |
1 lb louisiana crawfish |
1 tsp crystal hot sauce |
1/2 of a red bell pepper – diced |
3 tsp louisiana spice mix |
1/2 of a yellow bell pepper – diced |
1 cup roux |
1/2 of a yellow onion – diced |
1/4 cup breadcrumbs (plus extra to coat) |
1 tsp. minced garlic |
1/4 cup parmesan cheese |
2 egg yolks salt and pepper |
2 tbsp worcestershire sauce |
cajun aioli recipe |
ingredients |
2 tbsp olive oil |
1 lemon |
1 cup of mayonnaise |
1/4 tsp white pepper |
2tbsp creamy horseradish |
1 tbsp dijon mustard |
3 tsp garlic paste |
1 tsp white vinegar |
1 tsp crystal hot sauce |
Directions:
1. For the Crawdad Cakes
2. Sauté the onions and bell pepper until soft.
3. Add garlic and sauce for approximately two minutes.
4. Add the crawfish and sauté for 2 more minutes.
5. Add the roux and egg yolks and cook for 3-4 minutes.
6. Add the breadcrumbs and cheese.
7. Salt and pepper to taste. Allow the mixture to cool.
8. Portion the mixture into the desired size and roll into breadcrumbs.
9. Sauté in oil until golden brown.
10. Poach an egg.
11. For the Cajun Aioli Sauce:
12. Whisk olive oil and garlic paste together.
13. In separate bowl, combine mustard and mayonnaise.
14. While whisking mayonnaise/mustard mixture, slowly drizzle in the garlic and olive oil.
15. Add Crystal hot sauce, salt, pepper, and vinegar, and mix thoroughly. Squeeze in some lemon juice.
16. For Serving:
17. Toast an English Muffin, place crawdad cake on top, place poached egg on top of that, drizzle the Cajun aioli over the top, and garnish with either a sprig of thyme or parsley.
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