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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 8 servings The following items or measurements are not included below: 2 roasted red peppers 1/2 teaspoon seasoning salt 1/2 teaspoon crab boil seasoning |
||
| Calories 173 | ||
| Calories from Fat 55 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 378mg | 15% | |
| Potassium 300mg | 8% | |
| Total Carbohydrate 17.4g | 5% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 3.7g | ||
| Protein 13.2g | 26% | |
Cajun Crawfish/Crab Cakes With Spicy Red Pepper Sauce
SERVES 8
Ingredients
Red Pepper Sauce
- 2 roasted red peppers (the variety that comes in a jar)
- 1/2 cup fat-free mayonnaise
- 1/4-1/2 teaspoon cayenne pepper
- 1/2 teaspoon seasoning salt
Crawfish or Crab Cakes
- 3 teaspoons olive oil, divided
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 2 eggs, beaten
- 2 tablespoons ground walnuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon cajun seasoning
- 1/2 teaspoon crab boil seasoning (like Old Bay)
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon crushed celery seed
- 1/2 teaspoon ground paprika
- 1 lb crawfish meat or crabmeat
- 1/2-1 teaspoon hot pepper sauce
- 1 cup whole wheat bread crumbs
Directions
1
Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.2
Set aside and refrigerate.3
Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.4
Place in a large mixing bowl.5
Mix remaining ingredients except bread crumbs.6
Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.7
Place bread crumbs evenly on a cookie sheet.8
Form about 8 patties and coat them with bread crumbs.9
Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.10
Cook for about 2-3 minutes each side until brown and crisp on outside.11
Serve with red pepper sauce.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Seafood > Shellfish > Crawfish
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #354413
On May 17, 2007
I made these as crab cakes for a Mardi Gras party. They are a bit time consuming to make, but well worth it. The Red Pepper Sauce with the crab cakes made them even better.
From: Laura Martin
On Aug 17, 2004
I used crawfish that I found frozen at the local grocery. The cakes were very delicious and easy to cook. Tedious to put together though. My friends loved them. Will make again.
From: C in PA
On Jun 29, 2004
Fantastic. Serious crab cake lovers will probably not be enchanted, as there seems to be a significant amount of filler, but I and my friends loved them. The Roasted Pepper sauce was fantastic paired with the cakes!
From: A la Carte
On Sep 22, 2005
Thanks for the great dinner Dawn!!! Very easy but very elegant at the same time. Served over a bed of mixed greens this was a great light summer meal. Looked very pretty too. I will make this again very soon! Because I read C in PA review about the filler, I used 2 lbs of crawfish, but followed the recipe otherwise. This worked out awesome!!! My dh and I were very happy. It was quick enough for our weeknight dinner, but it made a nice change from our usual routine. The sauce is fantastic (I did use 1/4 cup mayo and 1/4 cup sour cream though, and added 1 chopped garlic clove too). Thank you again for submitting.
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