Crayfish cakes with cardinale
8 Servings
Ingredients
| Quantity | 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 |
| Vegetable cooking spray | ||
| Cardinale Sauce | ||
| Lemon wedges, (optional) | ||
| Flat-leaf parsley sprigs, (optional) | ||
| 1 | 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 | Cloves garlic, minced | |
| 1 | pounds | Cooked peeled crayfish |
Directions
CARDINALE SAUCE
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.