LOW COUNTRY CAKES

Low Country Cakes image

Provided by Sherri Williams

Time 50m

Number Of Ingredients 21

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12 oz cooked crawfish tails, chopped
1/4 lb cooked andouille sausage, chopped
2 celery hearts, chopped
1 small red pepper, chopped
1 small onion, chopped
2 Tbsp tbsp italian parsely, chopped
1 large egg, beaten
3 Tbsp mayonnaise
1 Tbsp seafood seasoning
1/2 c panko bread crumbs
1 lemon, zest
5 Tbsp evoo
CHIPOTLE COLESLAW:
1 pkg coleslaw mix
1 chipotle pepper in adobo sauce, chopped
2 oz arugula
3 Tbsp apple cider vinegar
3 Tbsp mayonnaise
1 Tbsp sugar
salt and pepper to taste
chill coleslaw for 30 minutes

Steps:

1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread