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CRAWFISH CAKES WITH CILANTRO-LIME CREAM
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| 4-6 Entree Portions 1 Lb Cooked, Peeled Crawfish Tails * 2 Cups Soft Breadcrumbs 1/2 Cup Mayonnaise 1/2 Cup Chopped Green Onions 2 Garlic Cloves Minced 1 Tablespoon Lemon Juice 1 Tablespoon Worcestershire Sauce 1 Teaspoon Cajun Seasoning 1/4 Teaspoon Ground Red Pepper 1 Large Egg, Lightly Beaten Stir together until well blended. Shape into 12 patties (or make into 36 patties for appetizer portions). 1 Cup Soft Breadcrumbs 3 Tablespoons Vegetable Oil Coat patties with soft breadcrumbs. Cook patties in batches in hot oil 3-4 minutes per side or until golden. Drain on paper towels. Serve with Cilantro-Lime Cream. Garnish as desired. *Substitute 1 pound frozen cooked crawfish tails, thawed and drained or 1 pound cooked and peeled shrimp for fresh crawfish, if desired. CILANTRO-LIME CREAM 1/2 Cup Sour Cream 2 Tablespoons Chopped Fresh Cilantro 1 Tablespoon Lime Juice 1/4 Teaspoon Salt Stir all ingredients together. Keep cold until service. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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