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House of Blues Louisiana Crawfish Cakes
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- #17875
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon pomace oil
10 tablespoons yellow onion, 1/8-inch diced
3 tablespoons green bell peppers, 1/8-inch diced
3 tablespoons red bell peppers, 1/8-inch diced
3 teaspoons garlic, minced
1 1/2 pound crawfish tails, roughly chopped
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon kosher salt
4 teaspoons Cajun spice
6 eggs
1/2 cup Parmesan cheese, ground
1 cup bread crumbs, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
5 tablespoons bread crumbs
parsley sprig, for garnish
directions
Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and Cajun 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.
Recipe Source: James O'Donnell of House of Blues, Los Angeles
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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