Fish recipes

Crayfish Cakes With Cardinale

Course : Fish
Source: Cooking Light, Sept. 1995, page 92
Serves: 8

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Ingredients:

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)

---INGREDIENTS FOR CARDINALE SAUCE---

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.

Crayfish Cakes With Cardinale

Ingredients:

Preparation / Directions:

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