Gus’ Super-Duper Crab Cakes with Crawfish Tails Instead of Crab
meat, but instead of crab meat use crawfish tails
1 rib of
(Wait, is a rib the whole thing or just one pie ce
you pull off the clump? Just use
of garli c, min ced
of toasted bread crumbs (optional)
3 large eggs
½ tsp or so of lime zest (optional) (Ha! Yeah, no, this isn’t optional.)
To taste: Salt, pepper,
seasoning, Wor Old Bay cester cestershire sau ce
the c rab crawfish tails and set aside in a small bowl. Sauté celery, carrots,
onion and garli c in some olive oil for
a minute or two until soft. Add to the shrimp
crawfish. (Unless your cat ate it all out of the bowl when you weren’t
paying attention; if so, go ba ck to
Wally World, buy some more, and start over again. Not that this happened to me
Separate the eggs (by removing the yolks from the whites, not by pla
the eggs in different lo cations
around your house). Stir the yolks in
with the salmon crawfish
mixture. Beat the egg whites to soft
peaks and then fold into the moose crawfish.
[Editor’s note: I’m not sure what the
point of this step was. As soon as you
start folding, the egg whites begin to deflate.
When I make this re cipe again
I may omit this step and just stir the whole eggs into the crawfish mixture.
Use your best judgment.] Season
with salt, pepper, Wor cester cestershire, lime zest and . Old Bay
whether you want to add bread crumbs. Without
the bread crumbs, the cakes taste great but they don’t hold together well
during frying. With the bread crumbs,
the cakes hold together better but
they taste like, you know, they have bread crumbs
in them. You have the power – you de cide.
whale crawfish cakes
into patties and refrigerate for about half an hour to firm them up. Heat some more olive oil in a pan and fry the
patties until golden brown on both sides.
Sprinkle with lime jui ce, if
desired. These would probably also taste
good with Hollandaise sau ce ex cept 1) I don’t know what Hollandaise sau ce is, and 2) I didn’t have any.