Yield: 8 Servings
|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|
|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.