Crawfish Cakes With Lemon Butter Sauce

Ingredients

Crawfish Cakes

• 1/2 cup butter
• 2 cups onions, peeled and diced
• 1 cup celery, diced
• 1 cup red bell pepper, seeded and diced
• 1 cup green bell pepper, seeded and diced
• 1 tablespoon worcestershire sauce
• 1 tablespoon Tabasco sauce (or other Louisiana style hot sauce)
• 1 lb crawfish tail meat
• 2 ounces romano cheese, grated (about 1/2 cup)
• 1 cup dry breadcrumbs
• salt and pepper, to taste
• 4 tablespoons olive oil
• 4 tablespoons flour, for dusting

Lemon Butter Sauce

• 2 lemons, juice of
• 1/4 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 1 cup butter, cut into tablespoons

Directions

1. 1

   To make the crawfish cakes: Melt the butter in a large skillet and saute the vegetables until tender, about five minutes.

2. 2

   Add the Worcestershire, hot sauce and crawfish; cook about three minutes or until the crawfish are heated through.

3. 3

   Remove from heat and add remaining ingredients; mix thoroughly, transfer to a cookie sheet and chill in refrigerator at least 45 minutes or overnight.

4. 4

   Form into 8 round cakes of about 1/2 cup each.

5. 5

   Dust with flour.

6. 6

   Heat olive oil in a skillet and cook cakes until golden on each side.

7. 7

   For the Sauce: Combine the lemon juice and wine in a saucepan; cook over medium heat until reduced by half.

8. 8

   Lower heat and whisk in butter a tablespoon at a time.

9. 9

   To serve, ladle a little sauce on warmed salad plates; place two cakes on each.