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Acadian crawdad cakes
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| Artist: |
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| Categories: |
Acadian, Cakes, Desserts, North American, Pastry, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/2
| | Stick butter | | 2
| cup | Crawfish tails -- ground | | 2
| cup | Cooked long-grain rice | | 1/2
| cup | Bell pepper -- chopped | | 2
| slice | Bacon, crisp -- crumble | | 1
| tbsp | Parsley -- chop fine | | 1/2
| cup | Shallots -- chop fine | | 1/4
| tsp | Basil |
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Procedures:
| 1 | 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. | | 2 | Pour the eggs over the mixture and blend them into the rice mixture. | | 3 | Let mixture "set" in the fridge for about 30 minutes, covered. | | 4 | Melt butter in skillet or griddle. | | 5 | Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x? and plop them on the griddle. | | 6 | They will sizzle nicely and turn light brown in a few minutes. | | 7 | Flip over and fry until brown. |
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