Serving Size : 10 cakes Preparation Time : 1:40
Categories : New Orleans/Cajun/Creole
Main Dishes Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
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4 ounces andouille sausage--minced
1 1/2 pounds crawfish tails, chopped -- drain and save liquid to use.
2 cups cooked rice
5 large eggs
1 bunch green onion -- chopped very small
1 pound grated parmesan cheese
1 1/2 teaspoons minced garlic -- sauteed in butter gently till just coloring
1 tablespoon chopped parsley
1/2 cup mayonnaise
1/2 teaspoon Tabasco sauce
1/4 cup half and half
If you have a Cuisinart or food processor this only takes a couple of minutes. Otherwise, you have some chopping to do.
1. Whisk together eggs, half & half, mayo, Tabasco and liquid from crawfish and put in large bowl.
2. In Cuisinart chop andouille till fairly small dice and add to bowl.
Process crawfish tails till coarse chopped and add to bowl.
3. Saute' the garlic in butter till just starting to color and add to bowl.
4. Add cooked rice and rest of ingredients and mix everything together so everything is evenly distributed.
5. Mold into cakes. Coat with flour and set aside to rest while your skillet is heating up.
6. Preheat large heavy bottomed skillet a couple of minutes on medium high. Add 1/2 cup of canola oil and a large pat of butter. When the butter stops foaming it is ready. Saute cakes a few at a time. Don't crowd because it will affect the temperature of your oil and cause uneven browning.
7. Place cakes on baking sheet and finish in 350 oven for 10-15 minutes turning once.
Serve two cakes per person for an entree. If you are making small ones for appetizers, use a small ice cream scoop to make the cakes a uniform size. The small ones will cook through in the skillet and won't need to be finished in the oven.
Serve with a Tabasco mayo or with remoulade sauce.
If you happen to have any leftovers, they are wonderful cold on top of a mixed green salad with a thinned down remoulade as a salad dressing.