Crawfish Cakes with Horseradish Sauce
Kitchen Tested 
- Yield 8 servings
Crawfish adds a new slant to an old classic.
Ingredients
- Horseradish Sauce:
- 1/4 cup nonfat sour cream
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons prepared horseradish
- pinch sugar
- Crawfish Cakes:
- 1 cup saltine cracker crumbs
- 1 tablespoon Dijon mustard
- 2 tablespoons light mayonnaise
- 1 teaspoon hot sauce
- 1 bunch green onions, chopped
- 1/3 cup chopped parsley
- 1/3 cup shredded, reduced-fat, sharp cheddar cheese
- 1 pound Louisiana crawfish tails
- -- Salt and pepper
- 1 tablespoon olive oil
- -- Flour
Instructions
- To prepare sauce: Combine all ingredients, mix well.
- To prepare Crawfish Cakes: In medium bowl, carefully mix together all ingredients except olive oil and flour.
- Cover, chill 30 minutes, if time permits. Shape into 8 patties.
- In large nonstick skillet, heat olive oil, lightly dust cakes with flour, cook over medium heat 3–5 minutes on each side, or until browned. Serve with Horseradish Sauce.
Note: To make ahead of time, mold into patties, and refrigerate, covered, until ready to cook. For cracker crumbs, place crackers in a food processor or blender. If freezing, freeze uncooked.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
