Crayfish Cakes with Cardinale

Categories: Fish and | Seafood

Serves: 8 Servings

Ingredients:

2 lb Cooked peeled crayfish,
-coarsely chopped
1 tb Cajun seasoning
1/2 c Reduced-calorie mayonnaise
1/3 c Egg substitute
2 tb Worcestershire sauce
2 c Fresh breadcrumbs
Vegetable cooking spray
Cardinale Sauce
Lemon wedges, (optional)
Flat-leaf parsley sprigs,
-(optional)
1 Whole crayfish, (optional)

Instructions:
------------------------------CARDINALE SAUCE------------------------------
1/4 c Dry white wine
1/4 c Tomato paste
1/4 c Water
2 tb Cornstarch
12 oz Evaporated skimmed milk, (1
-can)
2 ts Olive oil
1/2 c Chopped onion
1/4 c Chopped green bell pepper
1/4 c Chopped green onions
2 tb Chopped fresh parsley
1/2 ts Ground red pepper
1/4 ts White pepper
2 Cloves garlic, minced
1 lb Cooked peeled crayfish

INSTRUCTIONS FOR Crayfish Cakes with Cardinale: Combine first 2
ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire
sauce; stir. Stir in breadcrumbs.

Divide mixture into 16 portions, shaping each into a 1/2-inch-thick patty.

Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add 6 patties; cook 3 minutes. Turn patties over; cook 3 minutes or
until golden.

Remove patties from pan; set aside, and keep warm. Repeat procedure with
remaining patties. Yield: 8 servings (serving size: 2 patties and 1/2 cup
sauce).

INSTRUCTIONS FOR Cardinale Sauce: Combine first 5 ingredients; stir and set
aside.

Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper;
saute until tender. Add green onions and next 5 ingredients (green onions
through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and
cook 1 minute, stirring constantly. Yield: 4 cups (serving size:1/2 cup).

Per serving: 444 Calories; 8g Fat (17% calories from fat); 39g Protein; 51g
Carbohydrate; 203mg Cholesterol; 727mg Sodium

Serving Ideas : Garnish with lemon, parsley, and crayfish.

NOTES : From Chef James Graham, of Prejean's Restaurant in Lafayette,
Louisiana. Serve with Cardinale Sauce.

Recipe by: Cooking Light, Sept. 1995, page 92

Posted to MC-Recipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.

Previous: Crayfish Bisque #2 | Next: Crayfish Dip