Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Cooked peeled crayfish,
- 1 tb Cajun seasoning
- 1/2 c Reduced-calorie mayonnaise
- 1/3 c Egg substitute
- 2 c Fresh breadcrumbs
- Cardinale Sauce
- Lemon wedges, (optional)
- Flat-leaf parsley sprigs,
- 1 Whole crayfish, (optional)
CARDINALE SAUCE
Preparation
INSTRUCTIONS FOR Crayfish Cakes with Cardinale: Combine first 2 ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire sauce; stir. Stir in breadcrumbs. Divide mixture into 16 portions, shaping each into a 1/2-inch-thick patty. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add 6 patties; cook 3 minutes. Turn patties over; cook 3 minutes or until golden. Remove patties from pan; set aside, and keep warm. Repeat procedure with remaining patties. Yield: 8 servings (serving size: 2 patties and 1/2 cup sauce). INSTRUCTIONS FOR Cardinale Sauce: Combine first 5 ingredients; stir and set aside. Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper; saute until tender. Add green onions and next 5 ingredients (green onions through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and cook 1 minute, stirring constantly. Yield: 4 cups (serving size:1/2 cup). Per serving: 444 Calories; 8g Fat (17% calories from fat); 39g Protein; 51g Carbohydrate; 203mg Cholesterol; 727mg Sodium Serving Ideas : Garnish with lemon, parsley, and crayfish. NOTES : From Chef James Graham, of Prejeans Restaurant in Lafayette, Louisiana. Serve with Cardinale Sauce. Recipe by: Cooking Light, Sept. 1995, page 92 Posted to MC-Recipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.
