Crawfish Patties Recipes

Steps:

• 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 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 puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig.

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 350°.
• Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl.
• In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs.
• Melt the butter in a medium skillet over medium heat.
• Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft.
• Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat.
• Scrape the mixture into the mixing bowl; also add in the egg and combine mixture.
• Form mixture into 8-12 patties, no thicker that 1/2 inch.
• The mixture will be a little fragile.
• Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs.
• Refrigerate patties for about 10 minutes.
• Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown.
• Drain and serve hot.

Steps:

• In a small bowl, combine sauce ingredients. Cover and refrigerate until serving time.
• In a large bowl, combine all patty ingredients except oil.
• Heat oil in a large nonstick skillet over medium heat.
• Add spoon 1/3 cup mixture into skillet for each patty, cooking 4-5 minutes on each side or until golden brown. The patties will be very loose when you first flip them over. Use a spatula to flatten them after they are flipped, and flip again if needed until they firm up.
• Drain on paper towels.
• Serve patties topped with sauce or cocktail sauce.