Crayfish Cakes With Cardinale

Course : Fish
Serves: 8
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2 pounds cooked peeled crayfish -- coarsely chopped
1 tablespoon Cajun seasoning
1/2 cup reduced-calorie mayonnaise
1/3 cup egg substitute
2 tablespoons Worcestershire sauce
2 cups fresh breadcrumbs
1 spray vegetable cooking spray
1 recipe cardinale sauce
6 slices lemon wedges -- (optional)
1 bunch flat-leaf parsley sprigs -- (optional)
1 whole crayfish -- (optional)
1/4 cup dry white wine
1/4 cup tomato paste
1/4 cup water
2 tablespoons cornstarch
12 ounces evaporated skimmed milk -- (1 can)
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1/2 teaspoon ground red pepper
1/4 teaspoon white pepper
2 cloves garlic -- minced
1 pound cooked peeled crayfish

Preparation / Directions:

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 1/2-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 1/2 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; sauté 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 Ideas : Garnish with lemon, parsley, and crayfish.

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