House of Blues Louisiana Crawfish Cakes

House of Blues Copycat Recipe

Serves 8

1 tablespoon pommace oil
10 tablespoons yellow onion, diced
3 tablespoons green bell peppers, diced
3 tablespoons red bell peppers, 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, ground
1 cup bread crumbs
5 tablespoons bread crumbs
parsley sprig, for garnish

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

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