Crawfish Cakes With Cajun Aioli

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.