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Recipe Name: Acadian Crawdad Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 1

Waldine Van Geffen VGHC42A
1/2 Stick butter
2 Cup(s) Crawfish tails, ground
2 Cup(s) Cooked long-grain rice
1/2 Cup(s) Bell pepper, chopped
2 Bacon, crisp crumble
1 Tablespoon(s) Parsley, chop fine
1/2 Cup(s) Shallots, chop fine
1/4 Teaspoon(s) Basil
ds Thyme 1 ts Salt ds Tabasco 3 Eggs; well beaten Mix crawfish
tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt
and Tabasco together well. Pour the eggs over the mixture and blend
them into the rice mixture. Let mixture "set" in the fridge for about
30 minutes, covered. Melt butter in skillet or griddle. Then, keeping
your hands moist with a few drops of water shape the mixture into
small squares, about 3x3x1/2" and plop them on the griddle. They will
sizzle nicely and turn light brown in a few minutes. Flip over and fry
until brown. Source: The Frank Davis Seafood Notebook (wrv) Recipe By
: From: Ladies Home Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 1240
Calories From Fat: 818
Total Fat: 93.1g
Cholesterol: 244mg
Sodium: 17.8mg
Potassium: 244.1mg
Carbohydrates: 92g
Fiber: 2.4g
Sugar: 2.2g
Protein: 10g

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