Semolina

Semolina Crawfish Cakes

Ingredients

  • To Make the Crawfish Cakes
  • 1 Cup Alfredo Sauce (your favorite brand)
  • ½ Cup Chopped Green Onions
  • 2 Tablespoons Chopped Parsley
  • 2 Teaspoons Cajun Magic’s Blackened Redfish Seasoning
  • 1 Pound Fresh Louisiana Crawfish Tails
  • 2/3 Cup Plain Bread Crumbs
  • To Make the Dijon Cream Sauce:
  • 1 ¼ Cup Alfredo Sauce (your favorite brand)
  • ¼ Cup Grey Poupon Dijon Mustard
  • 1 ½ Teaspoons Cajun Magic’s Blackened Redfish Seasoning

Instructions

  • To Make the Crawfish Cakes
  • In a large mixing bowl combine Alfredo Sauce with green onions, parsley, Blackened Redfish Seasoning, and fresh crawfish. Mix until thoroughly blended and the crawfish tails are not clumped together
  • Add the breadcrumbs to the bowl. Using hands, mix the crumbs into the ingredients. Ensure that the crawfish cake mixture is evenly blended.
  • To Make the Dijon Cream Sauce:
  • Mix all ingredients in a mixing bowl. Make sure there are no lumps of seasoning and all ingredients are thoroughly blended.
  • To Cook the Crawfish Cakes:
  • Scoop crawfish cakes and shape into a circle that is 2 1/2 inches wide by ¾ inch high.
  • Dust cakes in plain bread crumbs.
  • Place oil in skillet over medium high heat.
  • Place crawfish cakes in the skillet and cook until browned on each side (approximately 2 minutes on the first side and 1 more minute on the second side).
  • Once cooked, remove crawfish cakes from the skillet and allow to drain well.
  • Serve crawfish cakes over pasta or by themselves! Drizzle the Dijon cream sauce on top of the cakes.

Instructions.

  • To Make the Crawfish Cakes
  • In a large mixing bowl combine Alfredo Sauce with green onions, parsley, Blackened Redfish Seasoning, and fresh crawfish. Mix until thoroughly blended and the crawfish tails are not clumped together
  • Add the breadcrumbs to the bowl. Using hands, mix the crumbs into the ingredients. Ensure that the crawfish cake mixture is evenly blended.
  • To Make the Dijon Cream Sauce:
  • Mix all ingredients in a mixing bowl. Make sure there are no lumps of seasoning and all ingredients are thoroughly blended.
  • To Cook the Crawfish Cakes:
  • Scoop crawfish cakes and shape into a circle that is 2 1/2 inches wide by ¾ inch high.
  • Dust cakes in plain bread crumbs.
  • Place oil in skillet over medium high heat.
  • Place crawfish cakes in the skillet and cook until browned on each side (approximately 2 minutes on the first side and 1 more minute on the second side).
  • Once cooked, remove crawfish cakes from the skillet and allow to drain well.
  • Serve crawfish cakes over pasta or by themselves! Drizzle the Dijon cream sauce on top of the cakes.
 
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