CRAWFISH CAKES WITH CAJUN AIOLI

Crawfish Cakes With Cajun Aioli image

Provided by gailanng

Categories Crawfish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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3/4 cup mayonnaise
1/3 cup thousand island dressing
1/4 cup finely chopped parsley
2 teaspoons cajun seasoning
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 lb frozen crawfish meat
3 eggs, divided
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/2 cup finely diced Spanish onions or 1/2 cup yellow onion
1/4 cup plus 1 cup all-purpose flour, divided
5 tablespoons italian-seasoned dry breadcrumbs
2 tablespoons cajun seasoning
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh cilantro
1 cup olive oil

Steps:

To prepare aioli: Whisk together mayonnaise, dressing, parsley, Cajun seasoning, lemon juice and lime juice. Cover and refrigerate until needed.
To prepare crawfish cakes: Thaw crawfish. Strain liquid from meat; set liquid aside in a medium bowl. Squeeze as much additional liquid from the crawfish meat as possible; add to the bowl. (You will need 2 tablespoons liquid.).
Beat 1 egg in a large bowl. Add crawfish meat, bell peppers, onion, 1/4 cup flour, bread crumbs, Cajun seasoning, mustard and cilantro; mix gently but thoroughly. Form into 8 cakes, each about 1 inch thick and 2 to 3 inches in diameter.
Divide the remaining 1 cup flour between 2 shallow bowls. Whisk together the remaining 2 eggs and 2 tablespoons liquid from the crawfish in a third bowl.
Coat both sides of each cake in flour, then in egg wash, then in flour from the second bowl.
Heat oil in a medium frying pan over medium-high heat. Add cakes to pan, working in batches if necessary; cook until golden brown on both sides, about 2 - 3 minutes per side.
Drizzle aioli over the crawfish cakes and serve.

Nutrition Facts : Calories 944.5, Fat 81.6, SaturatedFat 12.2, Cholesterol 277.8, Sodium 768.4, Carbohydrate 30, Fiber 1.8, Sugar 8.1, Protein 25