Cajun Style Crayfish Scallion Rice Cakes Recipes

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LOUISIANA CRAWFISH CAKES

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 cakes

Number Of Ingredients 14



Louisiana Crawfish Cakes image

Steps:

  • Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.

1 tablespoon pommace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pounds crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon crystal hot sauce
1/2 teaspoon kosher salt
4 teaspoon LA spice, or Paul Prudhomme Cajun spice
6 eggs
1/2 cup Parmesan, ground
1 cup plus 5 tablespoons bread crumbs
Parsley sprig, for garnish

CAJUN CATFISH CAKES WITH REMOULADE

Provided by Sandra Lee

Time 40m

Yield 8 cakes

Number Of Ingredients 11



Cajun Catfish Cakes with Remoulade image

Steps:

  • Preheat a grill pan over medium-high heat.
  • Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
  • Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
  • In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
  • While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
  • Serve the catfish cakes with the remoulade.

4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic

CAJUN CRAWFISH RICE

Make and share this Cajun Crawfish Rice recipe from Food.com.

Provided by SkinnyMinnie

Categories     White Rice

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12



Cajun Crawfish Rice image

Steps:

  • Melt butter over medium heat in a large, heavy bottomed Dutch oven.
  • Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
  • Add corn and cook for 15 minute.
  • Add crawfish tails and cook for an additional 15 minute
  • Gently stir in cooked rice and mix thoroughly.
  • Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.

Nutrition Facts : Calories 440.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 72.9, Sodium 692.6, Carbohydrate 73.3, Fiber 5.5, Sugar 5.4, Protein 15

8 tablespoons butter
3/4 cup celery, chopped
1/3 cup bell pepper, chopped
1 cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon creole seasoning
4 (15 ounce) cans whole kernel corn, drained
1 lb louisiana crawfish tail
2 1/2 cups white rice, cooked
salt, to taste
cayenne pepper, to taste
3/4 cup green onion, chopped, white parts only

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