Crawfish Cakes With Lemon Butter Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 cups onions, peeled and diced
• 1 cup celery, diced
• 1 cup red bell pepper, seeded and diced
• 1 cup green bell pepper, seeded and diced
• 1 tablespoon worcestershire sauce
• 1 tablespoon tabasco sauce (or other louisiana style hot sauce)
• 1 lb crawfish tail meat
• 2 ounces romano cheese, grated (about 1/2 cup)
• 1 cup dry breadcrumbs
• salt and pepper, to taste
• 4 tablespoons olive oil
• 4 tablespoons flour, for dusting
• 2 lemons, juice of
• 1/4 cup dry wine (chardonnay, pinot grigio or sauvignon blanc)
• 1 cup butter, cut into tablespoons

Recipe

• 1 to make the crawfish cakes: melt the butter in a large skillet and saute the vegetables until tender, about five minutes.
• 2 add the worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.
• 3 remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.
• 4 form into 8 round cakes of about 1/2 cup each.
• 5 dust with flour.
• 6 heat olive oil in a skillet and cook cakes until golden on each side.
• 7 for the sauce: combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.
• 8 lower heat and whisk in butter a tablespoon at a time.
• 9 to serve, ladle a little sauce on warmed salad plates; place two cakes on each.