House of Blues Crawfish Cake
Ingredients:
- 1 Tbsp pommace oil
- 10 Tbsp yellow onion, 1/8-inch diced
- 3 Tbsp green bell peppers, 1/8-inch diced
- 3 Tbsp red bell peppers, 1/8-inch diced
- 3 tsp garlic, minced
- 1 1/2 pounds crawfish tails, roughly chopped
- 2 Tbsp Worcestershire sauce
- 1 Tbsp crystal hot sauce
- 1/2 tsp kosher salt
- 4 teaspoons Louisiana spice or Paul Prudhomme Cajun spice
- 6 eggs
- 1/2 cup Parmesan, ground
- 1 cup plus 5 Tbsp bread crumbs
- Parsley sprig, for garnish
- 1 Tbsp pommace oil
- 10 Tbsp yellow onion, 1/8-inch diced
- 3 Tbsp green bell peppers, 1/8-inch diced
- 3 Tbsp red bell peppers, 1/8-inch diced
- 3 tsp garlic, minced
- 1 1/2 pounds crawfish tails, roughly chopped
- 2 Tbsp Worcestershire sauce
- 1 Tbsp crystal hot sauce
- 1/2 tsp kosher salt
- 4 teaspoons Louisiana spice or Paul Prudhomme Cajun spice
- 6 eggs
- 1/2 cup Parmesan, ground
- 1 cup plus 5 Tbsp bread crumbs
- Parsley sprig, for garnish
Preparation:
Heat oil in saucepan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool.
Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn pudding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.
Makes: 8Source:
Submitted by: Recipe Group Member
Date:
