Crawdad Cakes

Recipes — By gulfscapes magazine on January 4, 2009 at 5:48 pm

Crayfish, crawfish, or crawdads — members of the superfamilies Astacoidea and Parastacoidea — are freshwater crustaceans resembling small lobsters.

Crawfish are an excellent source of protein. Fat content of washed crawfish tail meat is only about 1% of the Recommended Daily Allowance (RDA.) Crawfish muscle fibes are shorter than the muscle fibers in red meats and more easily digested, according to the LA Crawfish Promotion Board.

1/2  stick of butter
2   cups of crawfish tails — ground
2  cups of cooked long-grain rice
1/2  cup of bell pepper — chopped
2  slicesof bacon — crisp, crumble
1  tablespoon of parsley — chop fine
1/2  cup of shallots — chop fine
1/4  teaspoon of basil
1  dash of thyme
1  teaspoon  of salt
1  dash of Tabasco
3  eggs; well beaten

Preparation:
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 3×3x1/2″ and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.

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