Crayfish cakes with cardinale

Yield: 8 Servings

Measure Ingredient
2 pounds Cooked peeled crayfish, coarsely chopped
1 tablespoon Cajun seasoning
½ cup Reduced-calorie mayonnaise
⅓ cup Egg substitute
2 tablespoons Worcestershire sauce
2 cups Fresh breadcrumbs
\N \N Vegetable cooking spray
\N \N Cardinale Sauce
\N \N Lemon wedges, (optional)
\N \N Flat-leaf parsley sprigs, (optional)
1 \N Whole crayfish, (optional)
¼ cup Dry white wine
¼ cup Tomato paste
¼ cup Water
2 tablespoons Cornstarch
12 ounces Evaporated skimmed milk, (1 can)
2 teaspoons Olive oil
½ cup Chopped onion
¼ cup Chopped green bell pepper
¼ cup Chopped green onions
2 tablespoons Chopped fresh parsley
½ teaspoon Ground red pepper
¼ teaspoon White pepper
2 \N Cloves garlic, minced
1 pounds 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 ½-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 ½ 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:½ 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@... on Jan 28, 1997.

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