Crayfish Cakes With Cardinale

I have always been fascinated with the lives of the twelve apostles. Who isn’t? The personality types of these men are familiar to us. They are just like us, and they are like other people we know. They are approachable. They are real and living characters we can identify with. Their faults and foibles, as well as their triumphs and endearing features, are chronicled in some of the most fascinating accounts of the Bible. These are men we want to know. That’s because they were perfectly ordinary men in every way. Not one of them was renowned for scholarship or great erudition. They had no track record as orators or theologians. In fact, they were outsiders as far as the religious establishment of Jesus’ day was concerned. They were not outstanding because of any natural talents or intellectual abilities. On the contrary, they were all too prone to mistakes, misstatements, wrong attitudes, lapses of faith, and bitter failure – no one more so than the leader of the group, Peter. Even Jesus remarked that they were slow learners and somewhat spiritually dense (Luke 24:25).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables, Dairy	Cajun	Fish and, Seafood	8	Servings

INGREDIENTS

2	lb	Cooked peeled crayfish
		coarsely chopped
1	T	Cajun seasoning
1/2	c	Reduced-calorie mayonnaise
1/3	c	Egg substitute
2	T	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	T	Cornstarch
12	oz	Evaporated skimmed milk, 1
		can
2	t	Olive oil
1/2	c	Chopped onion
1/4	c	Chopped green bell pepper
1/4	c	Chopped green onions
2	T	Chopped fresh parsley
1/2	t	Ground red pepper
1/4	t	White pepper
2		Cloves garlic, minced
1	lb	Cooked peeled crayfish

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 425 Calories From Fat: 133 Total Fat: 14.9g Cholesterol: 288.1mg Sodium: 601.6mg Potassium: 772.1mg Carbohydrates: 31.4g Fiber: 2g Sugar: 8.3g Protein: 38.3g