Robin's Crawfish Cakes make for an excellent summer meal

We all have made crab cakes or shrimp cakes but I put together a recipe for Crawfish Cakes that will become one of your favorites.  Served with a shiracha  mayo sauce, it makes for a great lunch or dinner.

I have found the crawfish in the freezer at Whole Foods is really good!  

ROBIN'S CRAWFISH CAKES

 5 tablespoon butter

1 cup onion, chopped

3/4 cup red pepper, chopped

3 garlic cloves, minced

Melt 3 tablespoons of butter in a large skillet.  Add the onion and saute for about 5 minutes.  Add the red pepper and cook until soft, about 6 to 8 minutes.  Add the garlic and cook for another minute.  Remove from the heat and stir in the 2 tablespoons of butter.

In a bowl, gently mix the below:

1 tablespoon lemon juice

1 teaspoon lemon zest

2 teaspoon parsley, chopped

1 tablespoon mayonaise

1 tablespoon Dijon mustard 

1 teaspoon salt (I prefer Maldon)

dash of cayenne

2 large eggs

1 lb. crawfish tails, rinsed, and chopped (squeeze the water out of it)

1 - 1 1/2 cups panko bread crumbs

 Olive Oil

Add the mixture from the skillet to the bowl.  Fill a 1/3 measuring cup with the mixture and put on a baking sheet lined with parchment paper.  (I tap the back side of the measuring cup to release the crawfish mixture).  Press down with the palm of your hand to flatten them just a tad.

Over medium heat, saute the cakes in olive oil until golden brown on each side.

Drain on paper towels before plating.

Makes 11 cakes.

Serve with a sauce made of mayonaise,  lemon jusice, cayenne and shiracha.

Two are usually adequate per person.  I have had the leftover cakes straight from the fridge for lunch the next day that were quite good.

And without saying, a chilled Cava is the perfect accompaniment with this meal.
 

Buen Provesho!