Crawfish Boudin Cakes Recipes

Steps:

• In a saucepan, melt the butter. Add the celery, green pepper, onion, jalapeno and garlic; saute 2 minutes. Stir in the rice. Add the fish stock (or chicken stock and water) and salt. Bring to a boil, cover, reduce heat, and simmer until the rice is tender, about 20 minutes.
• Chop the crawfish and fold into mixture. (Note: don't use food processor for this step; it will pulverize excessively.) Taste for seasoning and add salt if needed. Let the rice cool slightly. Whir in a food processor just long enough to chop the mixture (a couple of pulses), but not so long that it becomes a puree.
• Form the mixture into eight cakes by hand and put them on a buttered baking sheet or pack the rice lightly into small ramekins and unmold onto the sheet. When ready to serve, heat in a 350°F oven for 15 to 20 minutes and then transfer to plates with a wide metal spatula.

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.