| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Dairy | Cajun | Fish and, Seafood | 8 | Servings |
INGREDIENTS
| 2 | lb | Cooked peeled crayfish, coarsely chopped |
| 1 | tb | Cajun seasoning |
| 1/2 | c | Reduced-calorie mayonnaise |
| 1/3 | c | Egg substitute |
| 2 | tb | Worcestershire sauce |
| 2 | c | Fresh breadcrumbs |
| Vegetable cooking spray | ||
| Cardinale Sauce | ||
| Lemon wedges, (optional) | ||
| Flat-leaf parsley sprigs, (optional) | ||
| 1 | Whole crayfish, (optional) | |
| 1/4 | c | Dry white wine |
| 1/4 | c | Tomato paste |
| 1/4 | c | Water |
| 2 | tb | Cornstarch |
| 12 | oz | Evaporated skimmed milk, (1 can) |
| 2 | ts | Olive oil |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Chopped green onions |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Ground red pepper |
| 1/4 | ts | White pepper |
| 2 | Cloves garlic, minced | |
| 1 | lb | Cooked peeled crayfish |
INSTRUCTIONS
CARDINALE SAUCE 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; saute 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 size:1/2 cup). Per serving: 444 Calories; 8g Fat (17% calories from fat); 39g Protein; 51g Carbohydrate; 203mg Cholesterol; 727mg Sodium Serving Ideas : Garnish with lemon, parsley, and crayfish. NOTES : From Chef James Graham, of Prejean's Restaurant in Lafayette, Louisiana. Serve with Cardinale Sauce. Recipe by: Cooking Light, Sept. 1995, page 92 Posted to MC-Recipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”