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Crawfish Crab Cakes

Prep: 30 minutes
Cook: 1 hour

Lemon-Chive Beurre Blanc
1 quart heavy cream
2 cups white wine
1 cup lemon juice
2 teaspoons lemon zest
2 whole cloves
2 bay leaves
1 pound cold butter
1 cup fresh chives, chopped

Roasted Pepper Coulis
2 cups chicken stock
½ cup white wine
2 roasted red peppers
1 teaspoon leak, chopped
1 teaspoon shallot, chopped
Salt and pepper to taste

Crab Cakes
¾ pound lump crabmeat
½ pound cooked crawfish tails
1¼ cups breadcrumbs
½ cup mayonnaise
1 egg, beaten
¼ cup red bell pepper, diced
2½ tablespoons red onion, diced
½ tablespoon lemon juice
½ tablespoon Worcestershire sauce
½ tablespoon Dijon mustard
½ teaspoon cayenne pepper
½ teaspoon minced garlic
¼ teaspoon celery seed
¼ teaspoon salt
White pepper to taste

Beurre Blanc
Combine the cream, wine, lemon juice and zest, cloves and bay leaves in a saucepan.  Reduce by one-third.  Add butter, a little at a time, until incorporated.  Discard cloves and bay leaves.  Stir chives into a sauce; keep warm.

Combine the stock, wine, red peppers, leek and shallot in another saucepan.  Simmer for about 20 minutes.  Puree; season with salt and pepper.

Crab Cakes
In a large bowl, mix all crab cake ingredients, until well combined.  Form into patties, about 2-3 inches in diameter.  Sauté in butter until golden brown.  Serve with beurre blanc and coulis.

Recipe courtesy Messina Hof Winery